This Pecan Sweet Potato Biscuit recipe is an amazingly rich version of a flaky biscuit. Depending on the size and thickness of the sweet diamond biscuits, they go from pale brown to dark brown in seconds.It’s no secret that our family loves biscuits and I go beyond breakfast by serving them as a side for dinner. Keep an eye on from the 10-minute mark when baking.When rolled unevenly, the baking time will differ and thinner rolled maida biscuits will brown too quickly. Make sure to roll the dough a little thick and keep the thickness even.You could also make it just small squares. A pizza cutter works as a great tool to cut the diamond shape.Do not worry, just try to fix it as much as possible when rolling. The maida biscuit dough will kind of have rugged edges.Make sure that the dough is stiff and not very sticky when done kneading.Sesame seeds in the shakarpara dough are optional, but it adds so much flavor to the snack.When making these, I usually make a small batch to last us for a week. I am sure they would stay fresh longer as well but mine has never lasted that long. These diamond biscuits will stay fresh for a couple of weeks outside. My other option is glass jars with tight lids. I usually store them in a stainless steel dabba / sambadam / box. Let the Sweet maida biscuits cool completely before storing them. Once completely cool, store the Sweet Diamond Biscuits in an airtight container.Remove the tray from the oven and let it cool on the cooling rack (14).Keep an eye on the shakarpara for about 10 minutes as they tend to brown quickly. Place the cutout shapes on the greased tray (13) and bake for about 10 - 12 minutes.Using a flat spatula, carefully transfer the shaped maida biscuit onto the greased and lined baking sheet (12). Using a pizza cutter or the special shakarpara wheel, cut the rolled-out dough into diamonds (10). Preheat the oven to 350 F.ĭivide the dough into 4 parts (7) and roll each part into a ½ mm thick circle using little flour for dusting the surface (8). Make sure that the dough is not sticky (6).Ĭover the dough and let it rest for about 30 minutes. Now slowly add the milk, one tablespoon at a time, to form a stiff dough (5). Once we start rubbing in the flour, it will have a texture like wet sand. Sieve together the flour, sugar, baking powder, and cardamom powder in a bowl (1).Īdd the sesame seeds to the flour mixture (2).Ĭut the butter into tiny pieces (3) and rub it into the flour using fingertips (4). Equipment - Baking sheet, parchment paper or silicon mat, rolling pin, oven.Milk - We will need a little cold milk to make the dough.Sesame seeds - I have used white/brown sesame seeds.Cold Butter - We will be using cubed cold butter in the recipe.Cardamom powder - I make my own by grinding whole cardamom in a spice blender.Use a high-speed blender/grinder for best results. How to make powdered sugar at home - Take the measured granulated sugar in the mixer jar and grind it until it is powdered. Powdered sugar - You could use store-bought powdered / confectioner's sugar or make your own.I always use unbleached flour for all my baking. Flour - I have used unbleached all-purpose flour.Works great as a pass time snack and it is very travel-friendly.Ĭheck the recipe card at the bottom of the page for exact measurements and printable detailed recipes. And lastly, I love to make this when we are road-tripping.Takes just a few basic ingredients to make and is very easy.Just sweet enough to satisfy your sweet tooth but still guilt-free to indulge in a few extra. This sweet diamond biscuit is mildly sweet.This shakarpara recipe is baked instead of traditional deep frying and it is a healthier option.Homemade snacks are the best and if you are a snack lover like my family, you will love this recipe.I do however fry thsugar-coated ed shakkarpara. This version of my sweet shakapara is always baked. I have been making this sweet maida biscuit for years now but not once have I tried to deep fry it. If deep frying, we can swap thall-purposese with wheat flour. There are other kinds made with wheat flour, but since I am baking this shakarpara, I decided to stick with all-purpose flour. That also makes it a wonderfuguilt-freeee snack. Also, the baked shakarpara is not as sweet as many other Indian desserts/sweets.
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