This Kulkul recipe is made with a delicious eggless pastry dough and has a flaky exterior and is soft from within

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Sweets
  • Cuisine: Goan

Ingredients

  • 2 cups maida ((refined flour or all purpose flour))
  • 4 tablespoons ghee or butter
  • 1 pinch salt
  • ⅛ teaspoon baking soda (or 1 to 2 pinches baking soda)
  • 1 teaspoon vanilla extract or vanilla essence
  • ⅓ cup milk
  • oil (as required, for deep frying kalkal)
  • ⅓ cup powdered sugar (for coating)

Method

Preparing Kulkul Dough

  1. Sift 2 cups of maida (all purpose flour) and salt. Place aside.
  2. Heat 4 tablespoon of ghee (clarified butter) until they melt and appear golden.
  3. Pour the melted ghee on all sides of the flour.
  4. Allow the ghee to cool down.
  5. Rub the flour and ghee together with the tips of your fingers. the mixture will appear like bread crumbs.
  6. Add 1 pinch of salt, ⅛ teaspoon baking soda, 1 teaspoon of vanilla essence or extract. Mix well.
  7. Lastly pour ⅓ cup of milk.
  8. Begin to knead the dough.
  9. Keep kneading till the dough becomes soft and pliable. THe dough should be soft and smooth.
  10. Cover the dough with a lid or linen cloth or cotton cloth. Allow the dough to rest for 10 to 15 minutes.
  11. Remove the lid and knead the dough again for 1 minute.

Shaping Kulkul

  1. Now make marble sized balls or teaspoon sized balls from the dough.
  2. Place one ball at a time on the fork.
  3. Gently flatten the teaspoon-sized balls on the back of a fork
  4. Slowly start rolling from one end. Continue rolling to the other end.
  5. Gently seal both the ends. The shape should look like a small snail shell.
  6. Just place the rolled kalkal on a wide dish. Place a linen cloth over the kalkal so they don't become dry.

Frying Kulkul

  1. Heat oil in a deep pan. Once oil is hot enough or just check by adding a small piece of dough in the oil. If the dough rises gradually and steadily, then the oil is ready for frying the kalkal.
  2. Fry 10 to 12 kalkal at a time. Fry on medium flame till they appear golden brown in color.
  3. Keep checking with the help of a slotted spoon.
  4. Once they appear crisp and golden. Remove them with a slotted spoon.
  5. Place the deep fried kalkal on kitchen napkins.
  6. Sprinkle powdered sugar with the help of tea strainer while kalkal is still warm. So that the powdered sugar coats the kalkal properly.
  7. Similarly fry the rest of kalkal and sprinkle powdered sugar on them as well.
  8. Serve Kulkul warm or at room temperature. Once they cool down, store them in an air tight container or box.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.