A great sweet to prepare with the family, Kulkuls are made all over India at Christmas time. They are fun to make and keep very well if stored in a airtight container.
- 1/2 kg plain flour
- 1/2 tsp baking powder
- 2 eggs
- 1 cup coconut cream
- 4 tbsps sugar, powdered
- 1 tbsp butter
- Oil for deep frying
- 1 cup sugar (granulated)
- 3-4 tbsps water
- Mix the flour and baking powder well.
- Add the butter a little at a time, mixing gently.
- Beat the eggs in a separate bowl and add them to the flour-butter mix.
- Add the powdered sugar and coconut milk to this and mix into a soft dough.
- Form the dough into small marble-sized balls.
- Grease the back of a fork with some oil and flatten and press a ball of dough onto it.
- Starting at one end, roll the dough off the fork and into a tight curl. The end result will be a tube-like curl with the design from the fork on it! Make the remaining dough similiarly till it is all used up.
- Heat the oil in a deep, heavy-bottomed pan on a medium flame.
- When hot, fry the kulkuls in it, making sure to turn often, till they are a light golden brown in color. Drain and cool on paper towels.
- Put the granulated sugar and water in a separate pan and cook till the sugar melts fully.
- Put the cooled kulkuls into this sugar syrup and coat well.
- Remove and allow to sit in a plate till the sugar encrusts on the kulkuls.
- When fully cooled, you can store the kulkuls for a considerable amount of time if kept in an air-tight container.