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Kul Kul - Deep fried sweet pastry dough on a table.

Kulkuls - East Indian Christmas Sweets

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.
Course Dessert
Cuisine East-Indian, Indian
Keyword Christmas sweets, East-Indian recipes, kul kuls
Prep Time 1 hour
Cook Time 15 minutes
30 minutes
Total Time 1 hour 45 minutes
Servings 30 servings
Calories 136kcal
Cost $10


  • Bowl
  • Wooden spoon
  • Saute Pan
  • Slotted spoon
  • Kul Kul comb


Pastry dough

  • 400 grams All-purpose flour plain flour
  • 200 grams Semolina soji / rawa - fine grain
  • 113 grams Ghee - melted and cooled or clarified butter
  • 125 grams Powdered sugar confectioners sugar/icing sugar
  • ¼ teaspoon Salt
  • ¼ - ½ cup Milk or coconut milk


  • 1 cup Powdered sugar
  • 2-4 tablespoon Milk
  • ½ teaspoon Vanilla extract

Deep frying & dusting

  • 1 ltr Canola oil
  • 150 grams Powdered sugar confectioners sugar/icing sugar



  • 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


Calories: 136kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 27mg | Potassium: 29mg | Fiber: 1g | Sugar: 10g | Vitamin A: 27IU | Calcium: 7mg | Iron: 1mg