Kul kul, also known as Kalkal, is a crispy deep-fried snack made with maida (all purpose flour), coconut milk, sugar and butter as main ingredients. It’s mildly sweet and very addictive once you start munching.
It is traditionally made during Christmas and holiday season in many Indian Christian homes, but anyone can make it for evening tea-time treats any time of the year.
Check out my Rose cookies and Eggless fruit cake recipe in this website.
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About Kul kul
Kul kul is a crunchy snack, shaped by pressing the dough over fork, giving it it’s signature ridged look. It is a popular Goan snack made traditionally during Christmas and holiday season. It is also a beloved sweet among Manglaorean and East Indian Christian communities.
In Tamil, it is called Kalakala and this sweet is prepare usually with egg. Here I have shared a eggless version, which tastes equally good without any compensation in taste. I enjoyed making these because they use simple ingredients and when the dough is right, shaping is a breeze and interesting.
In Konkani, it is known as Kidyo (meaning worms, as the shape resembles), while kalkal is another common name. It is originated from Portuguese influence in Goa, India, evolving from their rolled pastry Filhoses Enroladas. They are classic additions to the ‘Kuswar’ platter, traditionally prepared and shared with family, friends during Christmas.
Kul Kul Ingredients
Here are the simple ingredients needed to make Kal kal.
- Maida – All purpose flour
- Butter – For flavour, richness, light and crisp texture
- Coconut milk -Adds flavour and softness to dough
- Sugar – For mild sweetness
- Vanilla – Gives a pleasant flavour
- Baking powder – For Airy texture.
- Salt – Balances sweetness without tasting flat
Please see my recipe card for quantities.
Step by step pictures
Let’s see how to make Eggless Kulkul.
- In a mixing bowl, firstly take maida, powdered sugar, salt, baking powder and melt butter.
- Then mix well with your hands. Rub in all the butter so that it is mixed evenly.
- After that, add coconut milk little by little and make a stiff dough.
- Rest the dough for 10 minutes, cover it with a damp kitchen cloth.
- Then knead again to make a smooth, pliable dough.
- Divide into portions, roll them into a thick rope.
- After that, divide into portions, ready to shape. I cut using a knife.
- Then take a fork, turn it upside down and place a small portion of dough over the grooved side. Level it.
9. Starting from one end, gently roll the dough off the fork to form a curl.
10. Gently press the end to seal the curl so it doesn’t open while frying.
- Once all the kul kul are shaped, heat oil in a kadai and slide to add to the oil. Deep fry over low to medium heat.
- Stir occasionally for even browning. When they turn evenly golden, remove using a slotted ladle. Be quick as it gets browned fast towards the end.
- Drain from oil over paper towel. .
- Toss each batch in powdered sugar immediately so that the sugar sticks to it.
Cool down completely before storing. The flavour and taste shines more from the next day!
Substitutions & Variations
- For more crunchy results, you can add ¼ cup rava (Sooji/ Semolina).
- Instead of coconut milk, you can also use regular milk (dairy).
- Substitute butter with ghee for crisp instead of soft.
- Instead of coating sugar powder, you can add more sugar powder in the dough itself. It gets browned faster.
- For vegan version, use margarine or oil instead of butter in this recipe.
- You can replace Maida with Atta (All purpose flour to Wheat flour).
Storage & Shelf life
You can store it in an airtight box at room temperature for about 2-3 weeks.
Top Tip
- Do not let the dough rest for long time as we are using coconut milk.
- Make sure to follow the measurement for butter, adding too much can make the dough dissolve in oil.
- Coat the kul kul with sugar powder as soon as you drain from oil and while it is hot/ warm. Then only the sugar powder with stick to it.
My Notes
I like to add sugar powder to the coating because otherwise at times the it turn hard or turn reddish too fast before it gets crispy inside.
Coconut milk adds flavour and taste, but you can also use milk or water.
If the dough is just right, sealing the curl is usually not necessary. If the end doesn’t stick, gently press to seal. Otherwise, I leave that portion down and it doesn’t open up in oil.
FAQ
– Too much butter in dough
– Excess baking powder
– Oil temperature too less while adding in for frying
Do not add more sugar or coconut milk. Make sure to rub in some fat (Butter/ ghee/ Oil) to the flour so that it is crispy and light. Ensure it is fried well inside. If you do not fry thoroughly inside, it will be soft inside and later next day become hard.
I have tried air frying Namak pare, so this too should be working, though I have not tried yet.
Oil temperature is too high. Do not let the oil smoking hot.
Oil temperature too low. When you drop the kulkul in oil, it should be hot enough.
Ask AI for Baked version or Air fryer version of this recipe.
Recipe card
Kul Kul Recipe | Christmas Sweets
Equipments (Amazon Affiliate links)
Ingredients
- 1 cup Maida All purpose flour
- 2 tablespoon Butter Melted
- 2 tablespoon Powdered sugar to add in dough
- ⅛ teaspoon Baking powder
- ¼ teaspoon Vanilla extract
- ¼ teaspoon Salt
- Coconut milk ¼ cup + more As needed
- ¼ cup Powdered sugar to toss
Instructions
-
In a mixing bowl, firstly take maida, powdered sugar, salt, baking powder and melt butter.
-
Then mix well with your hands. Rub in all the butter so that it is mixed evenly.
-
After that, add coconut milk little by little and make a stiff dough.
-
Rest the dough for 10 minutes, cover it with a damp kitchen cloth.
-
Then knead again to make a smooth, pliable dough.
-
Divide into portions, roll them into a thick rope.
-
After that, divide into portions, ready to shape. I cut using a knife.
-
Then take a fork, turn it upside down and place a small portion of dough over the grooved side. Level it.
-
Starting from one end, gently roll the dough off the fork to form a curl.
-
Gently press the end to seal the curl so it doesn’t open while frying.
-
Once all the kul kul are shaped, heat oil in a kadai and slide to add to the oil. Deep fry over low to medium heat.
-
Stir occasionally for even browning. When they turn evenly golden, remove using a slotted ladle. Be quick as it gets browned fast towards the end.
-
Drain from oil over paper towel. .
-
Toss each batch in powdered sugar immediately so that the sugar sticks to it.
-
Cool down completely before storing. The flavour and taste shines more from the next day!
Notes
- Do not let the dough rest for long time as we are using coconut milk.
- Make sure to follow the measurement for butter, adding too much can make the dough dissolve in oil.
- Coat the kul kul with sugar powder as soon as you drain from oil and while it is hot/ warm. Then only the sugar powder with stick to it.
- Please note I used pure vanilla extract and not essence. In case you use essence, add just 2-3 drops.
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