This kalakala /Shankarpali recipe is an easy sweet snack recipe with just 3 ingredients and the crunchiness and taste will certainly blow your mind.
Sharing my mom’s kalakala recipe here! This one particular sweet is always a tradition in my home especially during Diwali or any other celebrations.
As the ingredients are simple we make it occasionally and we store it for our snack and this is perfect for a snack too!
The name of the recipe called differently in other regions of India it is called as maida biscuits, sweet maida biscuits, Shankarpali, shakkar pare, Bombay Lakdi, diamond biscuits.
Everyone has their own version of this maida biscuits,
Here you go with the recipe I thoroughly cherished during my childhood!
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What is kalakala?
Kalakala is the sweetened maida biscuits made of all-purpose flour, sugar and ghee/butter. These are rolled to a thin disc and cut into a diamond shape and deep-fried to a golden brown. It is also called diamond biscuits.
Why this recipe works:
1.Pantry friendly, all you require just 3 ingredients to make.
2. These perfectly crunchy textures and you will devour more and more.
3. Make this once and store them. This can be a perfect snack any time of your day.
How to make Kalakala:
Tips to make the best Shankarpali:
1. Add water to a flour very little at a time, to make a stiff dough. It has to be like a dough for poori.
2.Once the dough is made, set aside for 2 hours to 4 hours. The resting time is an absolute must to get a buttery maida biscuit.
3. Clarified butter /ghee has to be warmed up just before adding to flour that makes the diamond biscuits crunchy.
4. Once the ghee has been added, make sure to stir the flour mixture using the spoon to avoid touching the hot ghee.
5. Ground the sugar and then measure to get the required amount needed for this recipe.
Variations in maida biscuits:
1.Whole wheat flour: You can replace all-purpose flour to Whole wheat flour.
2.Cardamom: You may add 1/2 teaspoon of cardamom powder for flavours.
3.Equal amount: You may use an equal amount of wheat flour and all-purpose flour.
How long can we store Shankarpali?
This shankarapali can be stored for 10 days. Store them in an air-tight container.
Can I air-fry the shankarpali?
Place them in a single layer on the tray and air fry them for 350 degrees F/ 180 degrees C for 15 to 20 minutes, turning them halfway through.