Kulkul Recipe | Eggless Kalkal Recipe » Dassana’s Veg Recipes

Eggless Kulkul recipe with step-by-step images. Kulkul is a deep fried candy pastry that comes from the Goan delicacies. These pastries are historically made throughout Christmas. Though, a conventional Kalkal or Kulkul recipe would include eggs, this one right here on my publish is an eggless model. It is a delicious candy snack and whether or not Christmas festivities or no, you possibly can put together these at dwelling and revel in at any time of the 12 months.

An eggless model of kalkal was requested by a couple of readers. So sharing this recipe. The eggless kalkal tastes nearly as good because the kalkal made with eggs. Its tough to make out the distinction between eggless kalkal and one made with eggs.

I can inform as I’ve had each kinds of kalkal. At dwelling we largely make eggless model of kalkal. Right here I’m sharing my mother’s recipe which is fast and simple. At occasions she additionally makes kalkal with eggs.

Kulkul have a flaky in addition to tender soften within the mouth texture. They’re made with all objective flour (maida) and ghee. Then they’re deep fried after which sprinkled with powdered sugar.

You have to be questioning how the kalkal get this distinctive form. The dough of kalkal is formed into small balls. Then the balls are locations on a fork and rolled from one finish to different finish. Thats how the kalkal get the form and sample of a snail shell.

You may serve Kulkul heat or at room temperature. As soon as they arrive at room temperature, then retailer in an air tight container. They stays good as much as every week

Step-by-Step Information

Learn how to make Kulkul Recipe

1. Measure and preserve all of the elements prepared for making kalkal.

2. Sift 2 cups of maida (all objective flour) and salt. Place apart.

3. Warmth 4 tablespoons of ghee (clarified butter) till it melts and seems golden.

4. Pour the melted ghee on all sides of the flour.

5. Permit the ghee to chill down.

6. Rub the flour and ghee along with the guidelines of your fingers. The combination will appear as if bread crumbs.

7. Subsequent add ⅛ teaspoon cooking soda (about 1 to 2 pinches) and 1 pinch of salt. Stir and blend properly.

8. Combine very properly.

9. Now add 1 teaspoon of vanilla extract or vanilla essence.

10. Combine properly.

11. Lastly pour ⅓ cup of milk.

12. Start to knead the dough.

13. Maintain kneading until the dough turns into tender and pliable.

14. The dough ought to be tender and easy.

15. Cowl the dough with a lid or muslin fabric or cotton fabric. enable the dough to relaxation for 10 to fifteen minutes.

16. Take away the lid and knead the dough for 1 minute.

Shaping kalkal

17. Make marble sized balls or teaspoon sized balls from the dough.

18. Place one ball at a time on the fork.

19. Gently flatten the teaspoon-sized balls on the again of a fork.

20. Slowly begin rolling from one finish.

21. Proceed rolling to the opposite finish.

22. Gently seal each the ends. The form ought to appear like a small snail shell.

23. Simply place the rolled kalkal on a large dish. Place a linen fabric or cotton fabric over the kalkal in order that they don’t turn into dry.

Frying kalkal

24. Warmth oil in a deep pan or kadai. As soon as the oil is sizzling sufficient or simply examine by including a small piece of dough within the oil. If the dough rises progressively and steadily, then the oil is prepared for frying the kalkal.

25. Fry 10 to 12 kalkal at a time. Take care to not overcrowd the kadai.

26. Fry on medium flame until they seem golden brown in shade. preserve checking with the assistance of a slotted spoon.

27. Fry until they turn into crisp and golden.

28. Take away them with a slotted spoon draining the additional oil.

29. Place the deep fried kalkal on kitchen napkins to take away extra oil.

30. Sprinkle powdered sugar with the assistance of tea strainer whereas kalkal continues to be heat. In order that the powdered sugar coats the kalkal correctly.

31. Equally fry the remainder of kalkals and sprinkle powdered sugar on them as properly.

32. Serve Eggless Kalkal heat or at room temperature. As soon as they quiet down retailer them in an hermetic container or field.

If you’re on the lookout for extra Sweets recipes then do examine:

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This Kulkul Recipe publish from archives first printed in Feb 2017 has been up to date and republished on January 2023.