Follow these steps for perfect results
Whole Wheat Flour
All Purpose Flour
Semolina
Caster Sugar
Sunflower Oil
Salt
Egg
Coconut Milk
Sunflower Oil
for deep frying
Honey
for drizzling
Mix whole wheat flour, all-purpose flour, semolina, caster sugar, sunflower oil, and salt in a bowl.
Add egg and coconut milk to form a soft dough.
Rest the dough for 10 minutes covered with a damp cloth.
Take a small piece of dough and press it gently on the back of a fork.
Roll the dough from one side to the other, maintaining the striped shape.
Remove the rolled curl from the fork and gently roll it between your palms to refine the shape.
Heat sunflower oil in a kadai for deep frying.
Fry the curls in batches until golden brown.
Once fried and cooled, drizzle honey over the curls and toss to coat.
Serve as a party snack or an after-school treat.
Expert advice for the best results
Ensure the oil is hot enough to prevent the curls from becoming oily.
Do not overcrowd the kadai while frying to ensure even cooking.
Everything you need to know before you start
15 mins
The dough can be made ahead and refrigerated for up to 24 hours.
Arrange the kulkuls in a decorative bowl or on a platter.
Serve with tea or coffee.
Offer as part of a dessert platter.
The spices in the chai complement the sweetness of the kulkuls.
Discover the story behind this recipe
A traditional Goan sweet made during Christmas and other festive occasions.
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