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Shankarpali / Sweet Maida biscuit – Deepavali Recipes / Diwali recipes

Last time when my in laws they brought sweet maida biscuit which was very oily so most of it was wasted. But I like the biscuits in mixture. I was tempted to try this at home. So I did this for this deepavali / diwali. It came out perfect. My 1st son who eats only mysore pak in all Indian sweet, liked this mildly sweeten biscuit. So you can try also
Ingredients:
All purpose flour / Maida – 1.5 cups
semolina / Rava / Rawa / Sooji – 2 teaspoon
Butter / Ghee – 1/4 cup ( I have used melted butter)
Sugar – 1/4 ( I prefer it to be mildly sweeten. But you can add additional 2 tablespoon)
Milk – 1/4 cup
Salt a pinch
Water as required ( I have just used a teaspoon)
Oil for deep frying



Method:


Powder the sugar in the mixie / blender / food processor. In a broader vessel take all purpose flour, sugar, rava, milk, salt, butter and make it to stiff dough. I have added 1 teaspoon of water also. Keep it aside for 1/2 hour.

Make small balls from the dough and roll like thick paratha. This biscuits should be little thicker. Using sharp knife or pizza cutter you can cut it into small diamond pieces. Heat the oil in deep curved pan. When the oil is hot add the cut pieces and fry it till fully cooked. when it is hot drain the water and keep it in kitchen towel. When cool down store it in airtight container. Repeat the process for all the remaining dough

Enjoy it

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23 Replies to “Shankarpali / Sweet Maida biscuit – Deepavali Recipes / Diwali recipes”

    • Priscilla
      Reply

      What do you mean about adding sooji? She put it in the ingredients but forgot to mention it in the recipe. Do we add the sooji to the flour mixture/dough?

    • Priscilla
      Reply

      It was trial and error. Three batches came out differently as I wasn't sure about the thickness of the sweet. End result: They were so delicious. I think 1/4 cup of sugar is sufficient. Mine was too sweet for a sweet tooth like me….yummy. I couldn't stop eating them. These were supposed to be for Christmas and I hope some will be leftover by Christmas Day 🙂 Thanks for this recipe.

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