Kul Kuls is a famous sweet recipe of India, especially dedicated from the Goan Cuisine. This delicacy is generally prepared during Christmas festival, and shared among family, friends and relatives. Kul Kuls is an authentic dish prepared from age old days. In those days the design is given to these Kul Kuls with the help of a bamboo basket, later on started with the fork or combs and nowadays the market is flooded with the variety of tools, where these Kul Kuls are shaped differently. There are various other names given to these shell shaped Kul Kuls like Kidiyo's (Mangalore), Gala Gala, Teepi Gavvalu (Andhra) etc.
Kul Kuls can be sugar glazed/coated ones or the powdered sugar dusted on them or prepared simple without the above methods. However, the ingredients like egg and coconut milk is purely optional. Whatever way the Kul Kuls are prepared, the design is truly a treat to the eyes.
Kul Kuls can be sugar glazed/coated ones or the powdered sugar dusted on them or prepared simple without the above methods. However, the ingredients like egg and coconut milk is purely optional. Whatever way the Kul Kuls are prepared, the design is truly a treat to the eyes.
Ingredients:
1. Maida - 500 gms
2. Sugar - 3/4th cup
3. Butter - 1/4th cup
4. Coconut Milk - 1 cup
5. Egg - 1
6. Baking Powder - 1/4th tsp.
7. Salt - 1/2 tsp.
8. Oil/Ghee for frying
Cooking Method:
1. Powder the sugar in a blender and keep it aside.
2. Beat the egg in a bowl adding butter, salt, baking powder and the powdered sugar.
3. Add all purpose flour/maida to this and fold it well combining all the ingredients together.
4. Now slowly add coconut milk and form a dough consistency by adjusting coconut milk accordingly (may require less coconut milk depending upon the thickness).
6. Now pinch a little dough, press it on a inverted fork and then fold it to form the shape of a shell. Form these shapes with the dough and arrange them well in a plate.
7. Heat the oil in a pan and deep fry them batch wise, and store it in an air-tight container once its chilled.
Note:
1. If you like to have a glaze/sugar coated on these Kul kuls, reduce the quantity of sugar while forming the dough and later once its deep fried, bring the sugar/jaggery and water in equal amount to a one thread consistency and add these Kul Kuls and dry them out on a wire rack.
2. Another easy way is to just sprinkle some powdered sugar on top of it immediately after the Kul Kul's are deep fried.
3. While frying the Kul Kuls, the oil should be low-moderate hot, and gently keep moving them in the pan with a spatula for a neat and uniform texture.
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