At the beginning of this month, when there were 25 good days between me and Christmas I contrived elaborate plans for holiday baking, now I do not even remember what those plans were. Most of it is edited beyond recognition and some are even deleted from a non-existent list I so meticulously maintain! But there are some sparkles of accomplishment in a sense, it is true that fruitcake loaves are ready, and I did make my mother’s favorite festival treat which goes by the name “diamond cuts” in our family.
Many of you might know the snack I am talking about, most probably under a different name. The amount of simplicity involved in the making of this snack is well hidden under a glittering name and an equally appealing taste. The dough is an elementary mixture of flour, salt, and crushed cardamom, rolled out, cut into diamond shaped pieces and deep fried. A light tossing with sugar syrup is all you need to dress up this fried dough for any occasion. When I was thinking through and through to see if there was a Xmas cookie recipe which came rolling down my family tree (No there isn’t any, but I am not worried!)), somehow good old diamond cuts marched right into my head. Just to make it crunchier and puffier I added some baking powder and an egg to the basic recipe, made bigger dough cutouts, deep fried, and dusted it with confectionery sugar.
For the dough
For the dough
All purpose flour – 2 cups
Baking powder – ½ tsp
Cardamom powder – Seeds from 4 pods powdered or ¼ tsp
Salt- 3 pinches
Confectioners sugar – ½ cup
Cardamom powder – 2 pinches
Mix all ingradients together forming a tight dough; use just enough water to bring the dough together. Divide the dough into 6 portions. Roll out each piece very thin, and cut diamond shapes out of the dough by diagonally and vertically running a sharp knife over it. Deep fry the pieces in vegetable oil, and drain on paper towels. Mix cardamom powder with confectionary sugar and dust over the fried cookies. Store in an airtight container.