Maida biscuits is an easy sweet recipe which is loved by all in our family. My MIL usually makes this sweet maida biscuits /sweet diamond cuts in a different way. I’ll share that version in my next post. But this recipe is much more easier than my mil’s version. Most of you would have seen these biscuits in South Indian mixture recipe. I am not a big fan of mixture. So I take the mixture in a bowl and I pick only these biscuits and peanuts from it and enjoy munching.
When I was browsing to see the variety of maida biscuit recipes, I saw this one in
Nalini’s cooking. I immediately bookmarked this recipe as I wanted to try this on my own for a long time since before marriage. I made some slight changes and tried yesterday for the fist time. I am completely happy with the results. It came out crunchy and tasty with mild sweetness. Thank you so much Nalini. I would suggest all the beginners to try this easy sweet and snack recipe. Sendhil and Raksha loved this biscuit a lot. I am sure all the kids would love this to munch watching TV. Try and let me know how u liked it dearies..
INGREDIENTS
1 cup – 250ml
- All purpose flour/Maida – 1 cup
- Melted Butter – 2 tbsp
- Powdered sugar – 3 tbsp + 2 tbsp (to sprinkle on top)
- Boiled Milk – 3 tbsp (in room temp)
- Cardamom powder – 1/4 tsp
- Cooking soda – a pinch
- Salt – a pinch
- Water – as needed
- Oil – to deep fry
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METHOD
- In a bowl, take melted butter, sugar , salt , cooking soda and beat well with your hands till it becomes creamy.
- To this add maida , cardamom powder and milk. Mix well to make a crumbly mixture. Lastly add water gradually and make a soft , stiff dough like we make for chapathi. Knead well for few minutes and set aside covered for 15 minutes.
- Make 5 even sized balls out of the dough and dust it well with maida. Roll 1/4 inch thick chapathi and cut them into small squares using a knife.
- Allow the squares to dry for 15 minutes before deep frying.
- Heat oil in a kadai and deep fry the square biscuits in batches. U can put all the biscuits together in oil ( no need to put one by one) . They get separated in oil as they cook. The most important thing is u should deep fry these biscuits in low to medium flame for even cooking and browning. Else they turn brown quickly without cooking inside. While frying , turn it twice or thrice only. Do not flip often as it may break the biscuit. Remove when the bubbles cease.
- Drain them in a paper. Sprinkle powdered sugar on top. Mix well.
Allow it to cool completely as these biscuits tastes super crunchy only after cooling down. It tastes soft when hot.
Store in an air tight box after it cools down. Enjoy!!
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TIPS
- Sprinkling sugar on top is optional. It is not mentioned in the original recipe. This biscuit tastes sweet by itself.
- Frying in medium heat oil is more important to get the crispness and uniform browning. Remove the biscuits after the bubbles cease well. But some bubbles may still be there. no problem!
- U can make diamond biscuits instead of squares. Its your choice !
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