There is no Kuswar or Christmas plate without kulkuls. A traditional Christmas sweet that's sweet, crunchy, and crisp. A surprisingly simple and easy recipe but fairly time-consuming so make sure to get kids, family, and friends to help.
Cuisine East-Indian, Indian
Keyword Christmas sweets, East-Indian recipes, kul kuls
Prep Time 1hour
Cook Time 15minutes
Total Time 1hour45minutes
Kul Kul comb
400gramsAll-purpose flour plain flour
200gramsSemolinasoji / rawa - fine grain
113grams Ghee - melted and cooledor clarified butter
Rub - In a large bowl combine the flour and semolina. Rub with the melted and cooled (slightly warm) ghee so each and every grain is coated with the ghee.
Dough - Add the powdered sugar and salt - combine well. Then, add just enough milk to make a soft dough.
Rest - Cover the dough with a clean damp kitchen cloth - let rest for at least half-hour.
Divide - Divide the dough into small balls. Roll them smooth and keep them covered while you work on the rest.
Shape - Flatten each ball over a kul kul comb, fork, or clean unused hair comb. Then, roll into a shell or cylinder shape. Continue until you have used all the dough. Pro tip - Make sure to press the ends downs slightly so it does not open when deep-frying
Cover - Keep the prepared kulkuls covered with a clean damp kitchen cloth to prevent them from drying out.
Deep fry - Heat oil in a large pot or deep fryer (325 F) on medium heat. Deep fry the kulkuls for about 3 to 5 minutes until golden brown. Remove with a slotted spoon onto an absorbent kitchen paper to soak up excess oil.
Glaze or dust
Powdered sugar - Dust with powdered sugar while they are still slightly warm.
Glaze - Combine powdered sugar, milk, and vanilla extract to make a smooth paste. Drop the warm kulkuls in there. Coat them with the glaze and drain them in a colander.
Store - Let cool completely before storing them in an air-tight container