Kul Kul Recipe
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.
Servings2 people
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.
Nutrition Facts
Kul Kul Recipe
Amount Per Serving (100 g)
Calories 406
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 13g81%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 23mg8%
Sodium 74mg3%
Potassium 152mg4%
Carbohydrates 56g19%
Fiber 2g8%
Sugar 8g9%
Protein 7g14%
Vitamin A 262IU5%
Vitamin C 0.4mg0%
Calcium 19mg2%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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