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