Biscuit Tukdi/ Crisp~Flaky Diamond Cuts.

"Biscuit Tukdi/ Crisp~Flaky Diamond Cuts" ... no festive season is complete without preparation of delicious snacks and tukdi is a must in every home during Diwali festival … these melt in the mouth known as Biscuit Tukdi in GSB Konkani Saraswat Cuisine are crispy, slightly thicker (bhush- bhushi) in texture than the normal crisp tukdi and they just melt in the mouth ... go ahead, try it and enjoy them this Diwali to heart’s content with your family and friends ... Yummilicious ....

** These tukdies/ diamond cuts are similar the ones shared earlier. However these are slightly different in texture and taste, being thicker- flakier- softer in texture compared to the crisp tukdi posted before. These are melt in mouth type of tukdi that are relished with glee by children. They simply love it as it has a slight sweeter tinge of taste to it. Tukdi/ Diamond cuts as you all know are a snack common in every Indian home. We GSB Konkani Saraswat’s prepare these in many combinations and each one is a delight to munch on be it during festive season (Diwali) or on any other given occasion. 

** These deep fried snacks can be prepared ahead and stored in airtight containers for festive seasons as they remain good for over 2-3 weeks. A delicious crispy snack that is loved by young and old alike and one has to careful when munching it on as time pass when you have a good book to read on coz. before you realize you will have polished it off all. Without running into details let me add on the recipe as it is Diwali festive season time and I am sure all of us are pressed for time so plz. do bear with the blogging delays and enjoy these new dishes with your family and friends and yes do try this one.

** Here is my recipe for "Biscuit Tukdi/ Crisp~Flaky Diamond Cuts" ... my style ...

** Ingredients :

Maida/ All Purpose Flour: 4-5 Cups

Fine Rava/ Chiroti Rava : ¼ Cup

Sugar Powder/ Sakkare Pitti/ Pitti Shakkar : 4-5 tblsp.

Cooking Soda : 1 pinch

Salt/ Namak/ Meeta : to taste.

Melted hot Ghee/ Toop : 4 tblsp

Water as needed for binding.

** Plenty of Oil/ Tel/ Tela for deep frying.

** Sieve together maida, sugar powder, cooking soda and salt to taste together in a wide stainless stell bowl. This helps in removing of lumps if any. Now add in the fine rava and mix it well with the other ingredients.

** Add in the hot melted ghee and mix and kneading well until you get a crumbling texture. This step is very important as all the ingredients should get well crumbled with the ghee to get a proper flaky tukdi so be careful.

** When you take a handful and press together it should become like a binding ball and not fall apart which means the ghee added is enough, if not add in another tablespoon or so and further knead the dough to a well crumbled consistency.

** Add water little by little while you keep binding all ingredients to a smooth even dough until you are able to make it into a smooth round ball. Check picture in collage for reference. Knead the dough further for a good 5-10 minutes rubbing in the dough well. Now cover and keep it aside for 20-30 minutes to rest.

** Once again knead the dough and them divide them into even sized large balls. Say about the size of a tennis ball. Roll out each ball into a round evenly pressed round circle/ like chapati dusting it with maida for easy rolling. The rolled chapati shaped dough should be slightly thicker than the roti texture.

** Note : For biscuit tukdi the texture rolled is thicker unlike other tukdies, as these are not crisp thin textured ones. You can check the step by step picture for proper understanding. You can also check the other two tukdi recipes using search option, if new to this snack, it will give you a fair idea of the same.

** Now, place the rolled dough on a paper and then with a serrated round disc/ pizza cutter or tukdi cutter, cut the rolled dough into diamond shaped cuts and keep them ready on a paper after loosening them a little bit. You can check tukdi cutter spoon in one of the pictures for reference, they are easily available in stores. 

** When you have 2-3 such chapatis rolled and cut proceed to deep fry them in hot oil. Heat plenty of oil in a thick bottomed kadai. When smoking hot, lower the heat and wait for a few minutes, you can check if the oil is right temperature by adding one cut tukdi piece into hot oil, if it turns brown immediately the heat is more, so wait for a few minutes, if it sizzles and takes some time to fry crisp the heat is correct.

** Once you have check the heat of oil gently add in prepared and kept tukdi/ diamond little by little, do not add all in one go, you need space for proper frying of the tukdi. Again, be careful, when you add them as the oil may splutter a little bit, if you are new to deep frying then watch out when an experienced one fries them. 

** Once you have added them to hot oil, keep pressing the tukdies in oil for even frying. Also, once you feel they are done a bit flip them over with help of ringed spatula. Fry them until they are crispy and golden colored. Remove on an absorbent paper and leave aside for some time for excess oil to get drained.

** Repeat the process with remaining dough, by rolling, cutting with cutter and frying them in oil, taking care to see that the heat of oil is maintained. Put all the fried tukdies in a shallow bowl and allow to completely cool before you put them in air tight container and store them away. They will remain fresh for 2-3 weeks provided they remain for that long. In my home, these get emptied within a week’s time.

** “Biscuit Tukdi/ Diamond Cuts” are done and ready to served as and when you need them. Enjoy these crunchy snacks with family and friends on festive occasions or on any other given days. Tukdi along with a few other snack are a must in most of the GSB homes during Diwali festival and trust me it does fall handy when you have plenty of guests/ relative who drop by to enjoy the festival. Go ahead and enjoy these snacks, have a Blessed Diwali and please be safe with crackers.