Kalkal Recipe | Goan Kulkuls {Eggless}
Kalkal or kul kul is a traditional, deep-fried, Goan pastry shaped into small curls. It is popularly made during Christmas in India! These little curls are crispy, flaky, and moreish! Do try them this season!
Servings 600 grams (approx)
Ingredients
- 2 cups all-purpose flour 285 grams
- 1/2 cup rava 100 grams
- 2/3 cup icing sugar 80 grams
- 1/2 tsp table salt
- 1/4 cup warm ghee 50 grams
- 150 ml freshly extracted coconut milk or dairy/water, You may need more or less. I used a little under 150 ml
- 1.5 cups vegetable oil, I used sunflower oil 320 grams
Instructions
- In a large mixing bowl, add all-purpose flour, semolina, table salt. Mix well.
- Add the warm ghee and mix. Rub the ghee into the flour to resemble breadcrumbs. If you hold a portion of the flour-ghee mixture with your fist, it should hold its shape. If not, add another 1-2 tablespoons of warm ghee.
- Now add icing sugar, mix well.
- Add coconut milk, a little at a time, to knead a soft and elastic dough. Cover with a clean damp kitchen napkin and leave it aside for 30 minutes.
- After the resting time, pinch a marble-sized portion of the dough, roll it between your palms to make a ball. Repeat until you are done with the rest of the dough.
- Take a ball and flatten it by spreading it gently with your fingers over the kalkal roller. Start rolling from one end to the other to form a curl. Seal the edges very lightly. Place it on a tray lined with parchment paper.
- Repeat with the rest of the dough balls.
- You can also use the back of a fork or a brand new comb to shape the dough.
- Heat oil on medium heat in a heavy-bottomed kadhai. Drop one piece in the oil, if it comes up instantly, the oil is ready.
- Deep-fry kulkuls on medium-low heat until golden brown on both sides, turning them constantly. Do not let them brown too much, as they will continue cooking in the residual heat and become darker.
- Remove with a slotted spoon and transfer to a tray lined with an absorbent napkin. Fry all the pieces, in batches, depending on the size of your kadai.
Video
Notes
Storage: Once the kulkuls have cooled down completely, store them in an airtight container for up to 2 weeks at room temperature.
You can increase the icing sugar to 3/4 or 1 cup if you prefer it sweeter.
Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml