Monday, December 19, 2016

Sweet Diamond Cuts Recipe | Sugar Coated Maida Biscuits | Maida Biscuits | Christmas Special Recipe

Yet another interesting snack mum makes for Christmas and school vacation is diamond cuts. After I moved to Chennai for studies and work, she stopped making it since I didn't have a long vacation as in school. I can remember and feel the taste even after these many years.  I tried it for last Christmas and it didn't come out well. The sugar syrup I made went wrong and it made my diamonds soggy. 
Now, I am a little more experienced in making the sweets after trying many Diwali Sweets. This time it came out super crispy and Jany loves it to the core. I made it in very less quantity and everything vanishes in a day😆. I reserved a small pack for my friend's son and he too liked it. I have seen people mixing the sugar with maida while making sweet diamonds. However, mum makes the diamonds plain and sugarcoats it at the end. I have followed mum's method here and please do try it for this vacation.
Maida/Plain Flour - 1 Cup 
Ghee or Butter - 1 tbsp
Salt - a pinch
Water - as needed 
Oil - to deep fry
For the Sugar Syrup: 
Sugar - 1/2 Cup 
Water - 1/4 Cup
1. In a mixing bowl, take the maida, salt and butter. Mix it with your hands to incorporate the ghee/butter until the flour resembles a coarse crumb. Slowly add water and form a non-sticky dough. Knead the dough until it is smooth and allow it to rest for 30 minutes.
2. Divide the dough into four equal portions. Take one ball and spread it a little thin(like our chapathi).
3. Using a small pizza cutter or knife, cut the diamonds as shown below. I used a small tool, that I got in Chennai for cutting the diamonds. I had cut the entire diamonds before frying and I spreaded it in few plates.
4. Heat oil in a kadai, then carefully take the diamonds in spatula and deep fry it in batches. Remove it from oil and drain it in a tissue paper.
4. Meanwhile, start making the sugar syrup. Heat the sugar and water in a pan.
5. When the sugar dissolves completely, allow the syrup to thicken in medium flame. After the sugar thickens and looks like honey, reduce the flame to very low. To check the correct consistency, take a small bowl with water. Pour few drops of thickened syrup in the water and if it dissolves in water(tile 2 in the below image) then heat the syrup a little more. 
6. The syrup should not get dissolved, when the drops of syrup are poured in water.(see tile 3 in the above image). Try to make a small ball out of it and if you are able to form then it is the correct stage. Switch off the flame. Add the fried diamonds and mix it well. Make sure all the diamonds are coated well. Allow it to cool completely and the sugar hardens up after a while. 
Store it in an airtight container and enjoy the sweet crispy diamonds.
Points to remember:
  • If you feel making the sugar syrup is a bit tricky, then you can powder the sugar and add it to the flour before making the dough. Fry it carefully since it browns faster because of the added sugar.
  • The consistency is almost a two string concistency for the perfect syrup. When the sugar syrup is taken between your thumb and index fingers, two strings should be formed. (Check the Boondhi Ladoo post to learn about one string consistency)
  • You can use half maida and half wheat flour. In that case, add a pinch of baking soda. Otherwise the diamond cuts will be very hard.
Warm Regards,
Happy's Cook - Divya


  1. Good post, your article is really nice, love it!

  2. wow... I remember my mom making it for christmas... it looks good..


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