Christmas Special Kulkuls

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Kulkuls are delightful traditional Indian sweets that are popularly prepared during festive occasions, especially Christmas. These bite-sized goodies are loved by people of all ages for their crispy texture and subtle sweetness.

 

The process of making kulkuls is relatively simple and involves kneading a dough with flour, semolina, ghee, and coconut milk. The coconut milk not only acts as a binding agent but also imparts a distinctive coconut flavour to the kulkuls, making them truly special.

 

Shaping the kulkuls is a fun process that involves rolling small balls of dough and using a fork to create their characteristic textured pattern. This step not only adds an appealing visual appeal but also ensures even frying, resulting in a perfectly crispy exterior.

 

The slow frying of the kulkuls is essential to achieve the ideal texture. The golden-brown, crispy kulkuls are a treat to the senses and make for a perfect accompaniment to your tea or coffee during festive gatherings.

 

Portions serving: 6-7 pax

Preparation time: 10 mins

Cooking time: 40 mins

Calories: 143 cal per portion

 

Ingredients:

 

Flour – 1 cup

Semolina – ½ cup

Powdered sugar – 2 tbsp

Salt – ½ tsp

Ghee – 1 tbsp

Coconut milk – 1 cup

Method:

 

Preparing the Dough:

 

In a mixing bowl, combine the flour, semolina, powdered sugar, and salt. Mix well to ensure even distribution of the dry ingredients.

Add ghee to the dry mixture. Ghee adds richness and enhances the flavour of the kulkuls.

Pour coconut milk into the bowl. Coconut milk not only acts as a binding agent but also imparts a delicate coconut flavour to the kulkuls.

Using your hands, knead all the ingredients together to form a smooth and pliable dough. Ensure that the dough is not too sticky or too dry. Adjust the consistency by adding more flour or coconut milk if needed.

 

Shaping the Kulkuls:

 

On a clean chopping board or any smooth surface, take small portions of the dough and roll them into small balls.

Now, take a fork and use its tines to create the classic kulkul shape. Place a small ball of dough on the fork and gently roll it with your finger to create a textured pattern on the surface of the kulkul.

 

Finishing:

 

In a nonstick pan, heat oil for frying the kulkuls. Ensure that the oil is heated over low to medium flame to avoid burning or uneven frying.

Carefully slide the shaped kulkuls into the hot oil. Fry them in batches to prevent overcrowding and to ensure even frying.

Fry the kulkuls until they turn a beautiful golden brown colour. The slow frying process will help achieve a crispy texture and evenly cooked interior.

Once the kulkuls attain the desired colour, use a slotted spoon to remove them from the hot oil. Place them on a plate lined with absorbent paper to drain any excess oil.

Allow the kulkuls to cool down slightly before serving.

 

Kulkuls are loved by people of all ages and make for a perfect accompaniment to tea or coffee during festive gatherings. Enjoy the festive spirit with these delicious and visually appealing kulkuls!

 

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