Kalkal or kulkul

KALKAL

Christmas is almost here. Every Christian household is busy in preparing their traditional delicacies. Though I am not Christian but this season has a lovely atmosphere with lots festivities. Every year I used to bake cakes to celebrate this festival. This year I got to know about this dish KALKAL. Some calls it KULKUL even.

Kalkal is a sweet deep fried pastry from Goa

 It is famous among Catholics. The original recipe contains egg and coconut milk. But I changed the dish to an eggless one. I knead the dough with cow milk. The taste of the dish differs. A very easy dish  and very tasty. Shape of the kalkal comes by curling them on fork. Here is the recipe

Maida- 1 Cup

Rava- 1/2cup

Powdered Sugar- 1/2cup+ 3tbsp

Ghee- 2tbsp

Milk- 4 to 5 tbsp

A pinch of salt

Baking soda- 1/2tsp

Oil to deep fry.

In a mixing bowl shift maida. Add rava to it and mix properly.

Then add all dry ingredients and mix. Reserve 3tbsp of sugar powder for Dusting.

Then add melted ghee to it and mix it properly. It will has a bread crumbs texture.

Now add milk to it and start kneading. Add 1tbsp of milk at a time. The dough should be soft but not very soft. Rest the dough for 15 mins.

Heat oil  in a Kadai for Deep Frying. After 15 mins make small balls from the dough. Take a fork and flat the balls on the fork and curl it from one end to another. Seal the two ends. Similarly prepare all the kalkals. Now the cover the kalkals so that it won't dry up.

Now place the kalkal on hot oil. Keep some gap while frying. Flame should be low or medium. Deep fry the kalkal up to brown and occasionally stiring. Now bring out to a kitchen towel.

Now dust sugar powder on the kalkals. Store it in an air tight container..