Kul Kul is a flaky and crunchy sweet made by impressing fork on a dough blend with flour, butter & sugar and frying it. Kul Kul is a Goan delicacy made commonly for Christmas and a must try at home for the joy of cooking & tasting.
Kul kul recipe a traditional goan sweet without which Christmas is incomplete.Last year itself I had got this recipe from my friend but somehow it got missed so this year made up my mind to shoot it along with a video and yes I did it. Hope its useful for you!
When searching and reading about kul kuls came to know that it is a popular sweet made by Goan catholics during Christmas season.Traditionally this kul kul recipe is made using maida(white flour) but I have replaced it with wheat flour and trust me you will have no complaints, it tastes soo crunchy and yummy.
This time I tried eggless version may be next time have to give the egg version a try too.
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Kul Kul
Ingredients
- 1 cup wheat flour
- 1/8 cup powdered sugar
- 1 and 1/2 tablespoon butter at room temperature
- 1/3 cup fresh coconut milk
- salt to taste
Instructions
- To a mixing bowl add flour, powdered sugar, salt and butter. Rub butter with flour and crumble it well. Then add coconut milk little by little.
- Gather and add coconut milk. If even after adding 1/3 cup coconut milk if its little crumbly then add extra 1 or 2 tablespoon not more than that. For me 1/3 cup was fine. Knead to form a soft dough. Keep covered for 15 mins.
- Pinch a small portion and roll it. Repeat to finish dough and keep it in a plate.
- Now take a fork, grease with butter. Take a ball place it on the fork, gently flatten it then roll as shown below.
- You can see the fork design on it. Likewise repeat to finish all the rolled balls.
- Heat oil in a pan - drop them one by one gently. After few seconds flip over. Fry in batches do not overcrowd.
- Fry until golden brown. Remove and drain in tissue paper. When hot it will be soft to touch after cooling down it will become crispy.
- Cool down then store Kul Kul in an airtight container.
Video
Notes
- Traditionally maida is used for this sweet but I replaced it with wheat flour and I had no complaints.
- After frying you can even toss it in powdered sugar.
- You can replace coconut milk with milk too. Use boiled cooled milk. But coconut milk adds a great flour to this sweet so I prefer adding it even without any essence.
How to make Kul Kul
- To a mixing bowl add flour,powdered sugar,salt and butter.Rub butter with flour and crumble it well.Then add coconut milk little by little.
- Gather and add coconut milk.If even after adding 1/3 cup coconut milk if its little crumbly then add extra 1 or 2 tbso not more than that.For me 1/3 cup was fine.Knead to form a soft dough.Keep covered for 15 mins.
- Pinch a small portion and roll it.Repeat to finish dough and keep it in a plate.
- Now take a fork,grease with butter.Take a ball place it on the fork, gently flatten it then roll as shown below.
- You can see the fork design on it, how cute is that?! Likewise repeat to finish all the rolled balls.Heat oil in a pan – drop them one by one gently.After few seconds flip over.Fry in batches do not overcrowd.
- Fry until golden brown.Remove and drain in tissue paper.When hot it will be soft to touch after cooling down it will become crispy.
After frying you can even toss it in powdered sugar if you prefer a more sweeter version.Cool down then store in an airtight container.
Crunchy yummy snack ready!
Expert Tips
- Traditionally maida is used for this sweet but I replaced it with wheat flour and I had no complaints.
- After frying you can even toss it in powdered sugar.
- You can replace coconut milk with milk too. Use boiled cooled milk. But coconut milk adds a great flour to this sweet so I prefer adding it even without any essence.
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