Sweet maida biscuit

easy diwali sweets

5 from 1 vote

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First, 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 a 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, pie cutter, or a knife
Transfer the cut biscuit to parchment paper/ cloth and continue rolling the rest of the dough
Meanwhile, heat the oil
Check if the oil is at the right temperature; drop a piece of dough. If it rises in a few seconds, the oil is at the right temperature
Fry the square biscuits over 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 bubbles cease, take them in a perforated ladle and place them in an oil filter or colander
Tasty Sweet maida biscuits are ready

After removing the excess oil, take hot maida biscuits and add them to a vessel containing ( around 2 tbsp of fine sugar). Shake and mix well

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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.