Eggless KulKuls Recipe-Kalkal(Gul Gul)-Goan Christmas Recipes (2024)

• All purpose flour/Maida - 1 cup ( Levelled)
• Sugar - 1/3 cup ( Powder it)
• Melted butter - 2 tbsp
• Fine rava / fine semolina - 1 tbsp (optional)
• Salt - a pinch
• Vanilla Essence - 2 drops
• Cooking oil - to deep fry
• Water or thin coconut milk or milk - as needed for dough (I used water)

• Powder 1/3 cup of sugar and keep aside. Take a wide bowl and add maida, rava, salt and powdered sugar. ( If you powder 1/3 cup of sugar, you will get around 1/2 cup. Use all the sugar) Mix well and check for taste. If sweetness is less, add more powdered sugar as per your taste.
• Melt the butter and let it become warm. Add it to the maida mixture and make a crumbly mixture. Butter should spread all over the maida.

• Now add water very little by little( use tsp) and make a dough like a thick, non-sticky roti dough. Let it rest for 15 minutes. Keep it covered.( Suppose if you have added more water, add little maida and correct the dough)

• Make spiral shapes using a comb or fork as shown in the pictures below. Pinch small gooseberry sized balls from the dough and spread it as a thin layer on the comb or the back of fork. Roll it to make a spiral shape. Tightly roll it and close it well else it will open up while frying. Arrange all the shaped kulkuls in a plate ( Do not make it too thick because it will be crispy outside and soft inside. To avoid this, take less dough and roll it thinly )

• Heat cooking oil and test it by dropping a pinch of dough. It should rise on top immediately. ( If you are a beginner, make a trial by frying 1-2 kulkuls before you put them in batches. Check whether it breaks in oil. If it breaks in oil, add little more maida and make the dough)

• Lower the flame completely and drop 5-7 kulkuls at a time. Flame should be low to medium. Let kulkuls cook for few minutes till one side turns light golden brown. Flip it and cook the other side till light golden brown. Don’t wait for all the bubbles to cease because kulkuls will cook even after removing from the oil. So while you take out from the oil, it looks & tastes soft. But when it cools down completely, it will become super crunchy. So please wait till it cools down to enjoy its best taste.Cook the remaining kulkuls in batches.Adjust the flame from low to medium whenever needed.

Store in an air tight box after it cools down completely. It stays good for a week or two. For me, the sweetness was perfect without coating the powdered sugar. If you want more sweet and a whitish look, you can coat these kulkuls in powdered sugar after it cools down.
Enjoy this crispy and yummy snack with your family !

• Suppose if you add excess water and make the dough very sticky, add some more maida to it.
• If you add more butter, these kulkuls will break in oil. So add the mentioned amount.
• If the heat of oil is more, the color of kulkuls turn golden brown quickly without cooking inside. So deep fry them in low to medium heat oil for uniform cooking.
• Kulkuls absorb more oil if you fry them in very low insufficient heat. So deep fry in proper heat.
• Do not add more rava than the mentioned quantity. Kalkal will become hard.