Ready to serve kulkuls
How long it takes: 1 hour
Merry X-mas to all the viewers of this blog followed by a very Happy New Year in advance. This snack was in my diary for a year and wanted to put up last year itself. I remember having tasted this snack at my teacher’s place back in high school. Kulkuls form an integral part of the sweets distributed to family and friends during Christmas.
1. All purpose flour/Maida – 2 cups
2. Powdered sugar – 1/4 cup
3. Butter – 2 tablespoons (melted)
4. Coconut milk – 1/2 cup
5. Salt – a pinch
6. Oil to fry – 2 cups
7. Fork or comb – 1
What you do with what you have:
1. Sieve maida in the sieve along with salt and keep it aside.
2. Powder sugar in the mixer to a fine consistency.
3. Grind grated coconut in the mixer to a fine consistency adding water in steps. Strain through a strainer and extract milk and keep it aside.
4. Transfer maida along with melted butter to a wide bowl and mix it to turn like bread crumbs.
5. Slowly add powdered sugar to it and mix well with your hands. Finally dd coconut milk in steps to knead it to a soft, elastic and pliable dough.
6. Pinch out small balls and roll it on the back of the fork and join the two ends to bring it to gain the shape of curls.
Dough being rolled on the back of fork
Ready to fry kulkul
7. If the dough is rolled on the comb the kulkul would be as shown in the image below.
Kulkul dough rolled on the comb
8. Place a spatula with 1/2 cup cooking oil in it on low/medium flame. When heated fry kulkuls in batches adjusting the flame , to dark brown flipping it to fry on both the sides.
Kulkuls being flipped and fried
9. Transfer it to a serving bowl and enjoy with a cup of tea.
A closer view of the dish
Good to remember:
1. The dough should be pliable and elastic to make perfect kulkuls.
2. One has the option to make a sugar syrup and dip the kulkul in it instead of adding sugar powder to the dough.
3. One can even add egg in place of butter and coconut milk.