KulKuls / Kal kal , a traditional snack from the Goan cuisine and it's mainly made during Christmas time of the year. It's so delicious, crunchy and has an amazing coconut flavor. It's hard to stop eating these once you start to munch on them, such an addictive snack!
Procedure
These kulkuls/ kal kal reminds me of the seepu seedai from the Chettinad cuisine. Both have such a unique shape and are made with coconut milk. If you have never heard about the seepu seedai before, do check it out here.
Coconut milk
This recipe requires coconut milk to make the dough. Though you can use water to make dough, i would highly recommend using the coconut milk. Because i tried these with both the water and coconut milk and i liked these more when made with coconut milk.You can use the homemade coconut milk or the canned ones. I have used canned coconut milk for this recipe. If you prefer to use the homemade coconut milk, use the first squeezed coconut milk for the great flavor.
Shaping the Kulkuls / Kal Kal
Shaping the kulkuls needs a lot of time and patience. So if you're making it in bulk, i highly recommend using a helping hand. Otherwise you end up questioning your choice of making this at home :-)
If you're making this snack all by yourself then start off with 1 cup of flour. That's very doable ! Also if you find it really hard to shape them then simple roll the dough intoa thick disc and cut into squares and fry (just like how we make shakarpara)! Still it tastes amazing !
Tips to make perfect Kulkuls /Kal Kal
- While shaping the kulkuls, there may be a few cracks in it. That's totally ok.
- If you want a smooth looking kulkuls, then replace the rava with the additional flour, that would make it easy to roll and also give smooth finishing.
- I personally like to add rava in this recipe, because once it's fried, the little peek of the rava on the top makes it so gorgeous !
- If you don't have powdered sugar, then grind 1/3 cup of regular sugar in a mixie until it's smooth and use it.
- I haven't used any flavoring agent because of using coconut milk but if you want you can use cardamom powder
Now let's check out how to make this delicious kulkuls/ kal kal
KulKuls | Kalkal
Preparation Time : 30 mins | Cooking Time : 15 mins | Serves : 6
Recipe Category: Snacks | Recipe Cuisine: Indian
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
All purpose flour - 1 cup
Rava /Semolina - 1/4 tbsp
Powdered Sugar - 1/3 cup
Salt - 1/4 tsp
Ghee - 2 tbsp
Coconut Milk - 1/3 cup(approx)
Procedure
In a bowl, add flour, rava, sugar and salt. Mix it all together well and then add the ghee.
Mix the ghee with the flour using your fingers. Then add the coconut milk little by little and make a stiff dough. 
Let the dough rest for 10 mins and then make a small balls(like how you roll for paal kozhukattai). Next take a fork and place a piece of dough on it and flatten the dough like in the third pic in the college below.
Then roll the dough from one end of it to the other end. It forms a nice shell shape. 
Do the same for all the dough. Heat the oil for deep frying. Add the rolled dough in batches and cook it on medium-low flame.
Once the kulkuls are brown in color, drain from the oil and place it on tissue paper. 
Cool it completely and store it in air-tight container. Delicious and crunchy KulKuls is ready to serve !
Related: How to make Shankarpali
Notes:
- Make sure to cook it in medium-low flame so that the inside cooks well when the outside turns brown in color.
- It remains crunchy for days if stored in air-tight container.
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