Kalakala sweet recipe | kala kala sweet | diamond biscuit | maida biscuit | sweet maida biscuit | Bombay lakdi | shankarpali | shankarpara | shakkarpara | sweet thukkada | sweet diamond cuts | Maida Sweet Biscuit Recipe | Sweet Diamond Cut Maida Biscuits | Easy Diwali Snacks for Kids| sweet Thukkada Recipe | Sweet Diamond Cuts Recipe | Sweet Diamond Biscuits Recipe | Diamond Biscuits | Maida Biscuits | Kalakala Biscuits Recipe with step-by-step pictures and video recipe. Check out the maida biscuit recipe and if you like the video pls SUBSCRIBE to my channel.
Kalakala sweet maida biscuit is an easy Indian Sweet recipe that is a great option for Diwali snacks. crunchy and mild sweet thukkada is also often prepared for Christmas in some parts of Tamilnadu.
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Diamond maida sweet biscuits
Traditionally maida biscuits are often cut in the shape of diamonds hence it is popularly known as diamond biscuit or diamond-cut sweet. A version of this sweet prepared with very little milk (around 1 tablespoon) is called Bombay lakdi sweet.
What should be the size of the shakkarpara?
You can roll according to your preferred shape and size. In our home, I prefer to make it small so that it is easy to limit the numbers😃
How much sugar should I use?
Adjust according to your sweetness. I generally add a 4:1 ratio (maida to sugar) for the dough.
How much water should I use for the dough?
The amount of water depends on the all-purpose flour you use. add water little by little and make a pliable, slightly stiff, non-sticky crack free smooth dough
Can I roll the biscuit immediately after kneading?
After needing the dough I generally rest it for at least 30 minutes as it will be easy to roll. avoid rolling the dough immediately
What should be the thickness of the rolled biscuit?
Rolled dough thickness triple while frying so consider that while rolling. For sweet thukkada, try to roll thin chappati.
Can I dust with flour and roll the dough?
Yes, you can dust with little flour and roll the dough but excess flour might turn brown while frying. If you are using flour use very little. You can grease a little oil and roll thin chappati.
Why should I rest the rolled biscuit before frying?
If by chance the rolled dough got any moisture resting it for a few minutes helps. Also resting retains the shape well
Can I skip sugar sprinkling?
Yes, it is optional but enhances the flavor. I have used fine sugar but you can use powdered sugar as well. Always make sure you sprinkle sugar when the maida biscuit is hot so that the sugar layer stays intact.
Indian sweet recipes
See more Indian Sweets
Kala kala sweet recipe
Recipe card
Ingredients
- 1/4 cup sugar
- 1/4 teaspoon cardamom powder
- 1 Cup Maida | All-Purpose Flour
- 2 tablespoon ghee
- pinch of salt
- 2 tablespoon milk
- pinch of baking soda
- 2 tablespoon milk optional
- Water to knead
- Oil to fry
Instructions
- Firstly grind the sugar in a small mixie jar to a fine powder. Transfer to a plate
- Add maida, a pinch of salt, and a pinch of baking soda to the plate containing sugar; mix well
- Furthermore add ghee and milk; mix well
- Start adding water little by little and make a pliable, stiff dough
- Cover the dough and rest for 30 minutes
- Pinch a portion of the dough and cover the rest
- Knead once and roll into flat thin chappathi . Do even rolling and make sure it is flat around
- Cut the circle into your desired shape and size with the help of a pizza cutter or pie cutter or a knife
- Transfer the cut biscuit to a parchment paper/ cloth and continue rolling the rest of the dough
- Meanwhile, heat oil
- Check if the oil is at the right temperature, drop a piece of dough if it raise in a few seconds oil is at the right temperature
- Fry the square biscuits in low - medium flame for even frying. You can fry many biscuits together in oil (It won't combine in oil. they get separated in oil as they cook)
- Turn 2 or 3 times and fry. Avoid flipping continuously
- When kalakala turns golden brown and bubble ceases to take them in a perforated ladle and place them in an oil filter or colander
- Tasty Sweet maida biscuit is ready
For sweettooth
- After removing the excess oil take hot maida biscuits and add them to a vessel containing ( around 2 tablespoon of fine sugar). shake and mix well
Video
Notes
- Adjust sugar according to your sweetness
- The amount of water depends on the all-purpose flour you use. add water little by little and make a pliable, slightly stiff, non-sticky crack free smooth dough
- After needing the dough I generally rest it for at least 30 minutes as it will be easy to roll. avoid rolling the dough immediately
- You can cut the biscuit according to your preferred shape and size
- Rolled dough thickness triple while frying so consider that while rolling. For sweet thukkada, try to roll thin chappati
- You can dust with little flour and roll the dough but excess flour might turn brown while frying. If you are using flour use very little. You can grease a little oil and roll thin chappati.
- Sprinkling sugar is optional but enhances the flavor. I have used fine sugar but you can use powdered sugar as well. Always make sure you sprinkle sugar when the maida biscuit is hot so that the sugar layer stays intact.
Ingredients
1/4 cup sugar
1/4 teaspoon cardamom powder
1 Cup Maida | All-Purpose Flour
2 tablespoon ghee
pinch of salt
2 tablespoon milk
pinch of baking soda
2 tablespoon milk optional
Water to knead
How to make sweet thukkada with step by step pictures
- Firstly grind the sugar in a small mixie jar to a fine powder. Transfer to a plate
- Add maida, a pinch of salt, and a pinch of baking soda to the plate containing sugar; mix well
- Furthermore add ghee and milk; mix well
- Start adding water little by little and make a pliable, stiff dough
- Cover the dough and rest for 30 minutes
- Pinch a portion of the dough and cover the rest
- Knead once and roll into flat thin chappathi . Do even rolling and make sure it is flat around
- Cut the circle into your desired shape and size with the help of a pizza cutter or pie cutter or a knife
- Transfer the cut biscuit to a parchment paper/ cloth and continue rolling the rest of the dough
- Meanwhile, heat oil
- Check if the oil is at the right temperature, drop a piece of dough if it raise in a few seconds oil is at the right temperature
- Fry the square biscuits in low - medium flame for even frying. You can fry many biscuits together in oil (It won't combine in oil. they get separated in oil as they cook)
- Turn 2 or 3 times and fry. Avoid flipping continuously
- When kalakala turns golden brown and bubble ceases to take them in a perforated ladle and place them in an oil filter or colander
- Tasty Sweet maida biscuit is ready
For sweettooth
After removing the excess oil take hot maida biscuits and add them to a vessel containing ( around 2 tablespoon of fine sugar). shake and mix well
Diwali special recipes
See more Diwali sweets
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