Kul Kul is a flaky and crunchy sweet made by impressing fork on a dough blend with flour, butter and 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.
This Kul Kul is a Christmas delicacy that I make every year. It tastes with mild sweetness and little coconut flavour. It is not too heavy and stays crispy even after a few days. Everyone love these at home. You can make it by pressing a fork into soft dough then frying it until it golden and crispy.
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About Kul Kul
Kul Kul is made using wheat flour, butter, sugar and coconut milk. The coconut milk gives it authentic flavour. Butter adds richness and helps dough come together soft.
The texture comes out really crispy on the outside and light inside. When fresh from frying it is soft to touch but after cooling it becomes crunchy and flaky. The fork design looks beautiful and adds little crunch in texture.
You can dust these with powdered sugar after frying if you like extra sweetness. Some people use regular milk instead of coconut milk but coconut milk tastes better. You can also skip any essence and keep it simple.
I usually make kul kul during Christmas season. My family loves the crispy texture and mild flavour. 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.
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.
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Kul Kul Video
Kul Kul Ingredients
- Wheat flour - I use wheat flour for the base. It gives slightly nutty flavour and keeps it crispy when fried.
- Powdered sugar - I add powdered sugar for mild sweetness. It dissolves into dough easily and distributes well.
- Butter - I use butter at room temperature. It helps dough come together and add richness to kul kul.
- Coconut milk - I use fresh coconut milk for authentic flavour. It is very important for Goan taste. You can use regular milk but coconut milk is better.
- Salt - I add salt to balance the sweetness. Even small amount helps flavour balance
How to make Kul Kul Recipe Step by Step
1.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.
2.Gather and add coconut milk.If even after adding ⅓ cup coconut milk if its little crumbly then add extra 1 or 2 tablespoon not more than that.For me ⅓ cup was fine.Knead to form a soft dough. Keep covered for 15 minutes.
3.Pinch a small portion and roll it. Repeat to finish dough and keep it in a plate.
4.Now take a fork, grease with butter. Take a ball place it on the fork, gently flatten it then roll as shown below.
5.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.
6.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.
Expert Tips
- Room temperature butter - I always use butter that is soft and is at room temperature. It blends easily into flour without making the dough tough.
- Kneading - I knead dough until it is soft and smooth. If it is too crumbly add milk little by little. Don't add too much or it will become sticky.
- Fork design - I grease the fork with butter before each piece. This helps dough from not sticking to fork and design comes out clear.
- Flattening - I place dough ball on fork and flatten it gently with my hand. Then I roll it to get the fork mark all over.
- Oil temperature - I fry in hot oil but not smoking hot. If oil is too hot kul kul browns too fast outside and stays raw inside.
- Batch frying - I fry one or two at a time. Don't overcrowd the pan or they will not fry evenly.
- Cooling - I drain on tissue paper right after frying. This removes excess oil and help them become crispy as they cool.
Serving and Storage
Serve kul kul warm or at room temperature. They tastes best when fresh but also good next day. You can store these in airtight container at room temperature, stays good for 1 week.
FAQS
1. Can I use maida?
Yes you can use maida flour instead of wheat flour as it has delicate texture but wheat flour work just as well.
2. Do I have to use coconut milk?
You can use regular milk but coconut milk give authentic flavour. Regular milk work fine if that what you have.
3. How long do these stay crispy?
They stay crispy for one week in airtight container. After that they start to lose crispness but still taste good.
4. Can I add essence?
You can add vanilla or coconut essence but plain kul kul taste nice too without any essence.
5. Why is my kul kul greasy?
Oil might be too cool when frying. Make sure oil is hot enough before dropping them in.
If you have any more questions about this Kul Kul Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Kul Kul Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Kul Kul Recipe
Ingredients
- 1 cup wheat flour
- ⅛ cup powdered sugar
- 1 ½ tablespoon butter at room temperature
- ⅓ 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 ⅓ cup coconut milk if its little crumbly then add extra 1 or 2 tablespoon not more than that. For me ⅓ 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
- Room temperature butter - I always use butter that is soft and is at room temperature. It blends easily into flour without making the dough tough.
- Kneading - I knead dough until it is soft and smooth. If it is too crumbly add milk little by little. Don't add too much or it will become sticky.
- Fork design - I grease the fork with butter before each piece. This helps dough from not sticking to fork and design comes out clear.
- Flattening - I place dough ball on fork and flatten it gently with my hand. Then I roll it to get the fork mark all over.
- Oil temperature - I fry in hot oil but not smoking hot. If oil is too hot kul kul browns too fast outside and stays raw inside.
- Batch frying - I fry one or two at a time. Don't overcrowd the pan or they will not fry evenly.
- Cooling - I drain on tissue paper right after frying. This removes excess oil and help them become crispy as they cool.
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