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Kulkuls Recipe | Eggless Kalkals | Goan Sweet Recipe

Kulkuls Recipe
Kulkuls is a goan sweet which is made during Christmas. They are also called kalkals or kidyo. This recipe was in my to do list for the past couple of years. Finally the day comes. I made them today for my son for his snacks box. If you are making them in large amount, it is a time consuming sweet as the process of making curls need much time. But when you are going to make in small quantity it will be interesting. Here comes the recipe...

Eggless Kalkals

Kul Kul Recipe

Recipe Cuisine: North Indian | Recipe Category: Sweet
Prep Time: 30 mins | Cooking Time: 10 mins | Serves: 3 

All purpose flour / Maida - 1 1/2 cup
Butter - 2 tblspn
Sugar - 1 cup (adjust to taste)
Salt - a pinch
Vanilla essence - few drops
Water  - 1/8 cup
Oil - to deep fry


Before you start, take a large bowl. Sieve the flour into it.

Add sugar(powdered sugar), salt, melted butter and few drops of vanilla essence to it. Mix it properly.

Add water little by little and knead until you get a soft chapati like dough. Cover and rest the dough for 20 to 30 mins.

Make small marble sized balls. Place a ball on the back of the fork and by gently pressing flatten it.

Roll the flattened dough from one end and make curls. The edges or ends of the curls should overlap and should close. If the edges are not closed properly it may open while frying. Repeat the process for the rest of the dough.

Heat oil in a deep frying pan over medium heat. Fry for 40 secs to 1 min till they turn golden brown.

Sprinkle little sugar on the top and serve once cooled.


Another way to make this is to add less sugar to the dough. And dip it in. Asgar syrup for a min.

Since we have added sugar to the dough it may brown soon. The kul kuls will cook even after removing from flame.

Store it in a air tight container. As we have added butter the shelf life is less. You can replace it with oil too.

You can also use comb to shape the kul kul.

If the dough is not soft, the kul kul will be difficult to curl and the edges won't seal properly.

You can reduce the sugar while kneading dough and glaze them with sugar syrup after frying.

Egg can also be added to make kul kuls crispier.

Ingredients for kulkuls
Keep all your ingredients ready
melt sugar, butter
Melt butter, sugar together. You can powder the sugar before adding so that it will ease your work
flour added
Add in flour to this
Add little salt
vannila essence added
and a few drops of vannila essence. You can add this with butter at the beginning
mix it
After mixing the butter and sugar to the flour the texture will be like rava or sand
knead dough
Sprinkle little water and knead it to a soft dough. As I didn't powder the sugar it took me more time to knead. Knead for 10 mins. Rest it for 20 mins.
marble sized ball
After 20 mins, start making kulkuls. Take a small ball and place it on the back of the fork
flatten it
Gently press to flatten it
roll it to make curls
Roll the flattened dough from one edge and make curls like shown in the picture above
seal edges
The edges should overlap and should be sealed properly. Otherwise it will open while frying
Repeat the process and make curls with the rest of the dough
deep fry
Heat oil for deep frying and fry till golden brown. It will take around 40 secs to 1 min
draining excess oil
Drain oil and transfer it to a paper towel. The kulkuls may look soft immediately after frying. Do not worry, it will continue cooking even after removing from the hot oil. Once cooled it will become hard.
sprinkle sugar

Kulkuls Ready
Sprinkle some sugar on the top if required.
Its Ready!

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