Rava Diamond Biscuits Recipe – Easy Indian Festive Snack

Last Updated on 4 months by Neha Deshmukh

Rava Diamond Biscuits Recipe – Easy Indian Festive Snack

Hey everyone! If you’re anything like me, you love a good, crispy, melt-in-your-mouth biscuit with your evening chai. And when it comes to festive snacking, these Rava Diamond Biscuits are a total winner. I first made these for Diwali a few years ago, and they’ve been a family favorite ever since. They’re surprisingly easy to make, and the delicate, slightly sweet flavor is just perfect. Let’s get baking (or frying, rather!).

Why You’ll Love This Recipe

These Rava Diamond Biscuits aren’t just delicious; they’re also incredibly satisfying to make. The process is quite therapeutic, honestly! Plus, they’re perfect for gifting, sharing with friends, or just enjoying with a cup of tea. They’re a delightful blend of textures – crispy, crumbly, and subtly sweet. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1.5 cup rava (semolina) – about 180g
• 0.75 cup sugar – about 150g
• 0.5 cup wheat flour – about 60g
• 0.5 tsp cardamom powder – about 2.5g
• 0.25 tsp salt – about 1.25g
• 0.25 cup ghee – about 57g
• 3 tbsp milk – about 45ml
• Oil for frying

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

Rava (Semolina) – Types and Uses

There are a few types of rava out there. I prefer using fine rava (also called bansi rava) for this recipe, as it gives a more delicate texture. Coarse rava (sooji) will work in a pinch, but the biscuits might be a little more grainy.

Wheat Flour – Choosing the Right Kind

All-purpose flour (maida) can also be used, but I like the slight nutty flavor that whole wheat flour (atta) adds. You can even experiment with a 50/50 blend!

Ghee – The Importance of Quality

Ghee is key to that authentic Indian flavor. Don’t skimp here! Using a good quality ghee really elevates the taste. If you don’t have ghee, you can substitute with melted butter, but the flavor won’t be quite the same.

Cardamom – Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma is incredible. But if you’re short on time, good quality store-bought cardamom powder will do just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to blend the rava and sugar together in a mixer grinder until it’s a fine powder. This is important for that melt-in-your-mouth texture.
2. Now, transfer this mixture to a bowl and add the wheat flour, cardamom powder, and salt. Give it a good mix.
3. Time for the ghee! Add it to the flour mixture and rub it in with your fingertips until the flour looks moist and crumbly – like breadcrumbs.
4. Next, add the milk, a tablespoon at a time, and knead everything into a soft, but not sticky, dough. You might need a little more milk, so add it gradually. Once you have a dough, let it rest for about 20 minutes. This allows the rava to absorb the moisture.
5. After the rest, roll the dough out on a lightly floured surface to about ¼ inch thickness.
6. Now for the fun part! Use a diamond-shaped cutter (or a knife if you don’t have one) to cut out the biscuits.
7. Heat oil in a deep frying pan over low-medium heat. Gently drop the biscuits into the hot oil, being careful not to overcrowd the pan.
8. Fry them until they’re golden brown and crispy, flipping occasionally. This usually takes about 3-5 minutes.
9. Remove the biscuits with a slotted spoon and drain them on paper towels to remove any excess oil.
10. Let them cool completely before storing. Trust me, they’re hard to resist warm, but they’ll get softer if you store them while still warm!

Expert Tips

• Don’t over-knead the dough! Just enough to bring it together.
• Keep the flame low while frying to ensure the biscuits cook evenly and don’t burn.
• Cooling completely before storing is crucial for maintaining crispness.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

Substitute the ghee with a vegan butter alternative. It won’t have quite the same flavor, but it’ll still be delicious!

Gluten-Free Adaptation (Using Alternative Flours)

Replace the wheat flour with a gluten-free flour blend. I’ve had good results with a blend of rice flour and almond flour.

Spice Level Adjustment

Add a pinch of nutmeg or a tiny bit of saffron for a warmer, more complex flavor. My grandmother always added a tiny pinch of nutmeg!

Festival Adaptations (Diwali, Holi, etc.)

During Diwali, I like to add a few chopped nuts like pistachios or almonds to the dough for extra richness.

Serving Suggestions

These biscuits are fantastic with a cup of chai, of course! They also pair beautifully with a glass of cold milk or even a scoop of ice cream (don’t judge!). They’re perfect for afternoon tea or as a sweet treat after dinner.

Storage Instructions

Store the cooled biscuits in an airtight container at room temperature for up to a week. They might lose a little of their crispness over time, but they’ll still be tasty!

FAQs

Let’s answer some common questions:

What is the best type of rava to use for this recipe?

Fine rava (bansi rava) is ideal for a delicate texture, but coarse rava (sooji) can work too.

Can I make these biscuits ahead of time?

You can make the dough ahead of time and store it in the fridge for a day or two. Just bring it to room temperature before rolling and frying.

How do I prevent the biscuits from becoming too hard?

Don’t over-fry them! And make sure to cool them completely before storing.

What oil is best for deep frying these biscuits?

Any neutral-flavored oil with a high smoke point, like vegetable oil or sunflower oil, will work well.

Can I bake these biscuits instead of frying them?

You can try baking them at 180°C (350°F) for about 15-20 minutes, but they won’t be as crispy as the fried version.