Mar 16, 2009

Kalakala.. sweet maida biscuits

I got introduced to this snack after I got married. My mom used to make maida biscuits but those were an entirely different kind. When I had these for the first time I felt the need to save the recipe for further makings. My mil makes this every diwali for sure and in between when we ask her to :) She is such a sweet person

Kalakala is nothing but sweet maida biscuits that are deep fried to get the perfect crisp and crunch. These biscuits can stored for about 1 week to 10 days and can be enjoyed as an evening snack with tea. They are small in size so you can just grab a few and pop them in your mouth and keep going. Make sure you dont eat it directly from the big container or else it will be very late before you realize that they are all gone

Serving Option... At room teperature 

This is what u'll need....

All purpose Flour / Maida - 1 cup
Sugar - 1/2 cup
Egg - 1/2
Butter/Dalda - 4 tbsbpn
Oil for frying

Here is the stir....
  • Measure all-purpose flour / maida into a wide bowl
  • Add sugar to the flour
  • Whisk half an egg and add it to the bowl
  • Add dalda or butter to the flour mix. My mil always uses dalda for this
  • Now time to get messy :) Use you fingers to run throufh the flour mix gently pulling in the dalda. After a few minutes the mixture will look like a coarse crumbly mixture
  • Start sprinkling very little water and bring together the mixture into a dough. Make sure dont add more water at a time, just a few drops at a time should be fine
  • Pinch out a portion of the dough to roll out 
  • Using a rolling pin, roll out the dough into a thick chapathi - about 1/2 inch thick
  • Cut the chapathis into small rectangles or to be more clear just cut horizontal lines and then vertical lines to end up with small cubes
  • Heat oil in a kadai. Keep it medium low flam
  • Slide in some pieces of the cut dough into hot oil
  • Stir around frequently to ensure browning. These biscuits will look a little darker than the regular maida biscuits
  • Once lightly brown take out the fried dough. Drain them on a paper towel to remove  excess oil
  • Once thee biscuits have cooled to room temperature, store them in an air tight container
  • Serve your loved and enjoy

Notes :
  • Cook them on medium to low flame to ensure thorough cooking
  • Stir frequently to ensure even bowning
  • Dont add water in one go, add just few drops at a time

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