Thursday, October 30, 2008


Kulkuls - another great Christmas savoury. The recipe given below is as made by the Anglo-Indians as this is also a favourite with the Anglo-Indians at X'mas. This may seem lenghthy but it really isn't. Anyway the results will be delicious.


450 g - maida
250 grams - semolina (rava/suji)
1 tsp - baking powder
125 gm - powdered sugar
6 eggs - separate whites from yolks
1 small teacup - milk (or coconut milk)
125 gms - ghee / butter / margarine
2 tsp - vanilla essence
Oil - for frying
Salt - 1/2 tsp

For Frosting :
250 gm - sugar
1 & 1/2 cup - water
1/2 tsp - cardomom powder (if desired)


  1. Sift flour and semolina/suji/ rava separately. Mix the flour, semolina, baking powder and salt together in a bowl. Rub in butter gently into the flour mixture.

  2. Seperate egg white from the yolks. Whip egg whites until frothy.

  3. In a large bowl, place egg yolks and sugar. Beat until thick and lemon coloured.

  4. Pour in the milk/coconut milk and stiffly beaten egg whites, slowly .

  5. Add this to the flour and mix gently, adding slowly, a little at a time and knead the dough till soft and pliable.
  6. Form into a ball and smear a little butter over the top. Cover with a tea towel and set aside leave for one hour.

To make kulkuls :

  1. Grease the tunes of a fork/a comb/kul-kul board and pinch off a piece of dough, the size of a marble and press it onto the fork, to cover the back of the fort. Roll it upwards into a scroll.

  2. Set formed kul-kuls on a lightly floured pan/paper/plate.

Frying the kul-kuls -

  1. Place a deep fryer or wok over moderate heat and pour in oil enough for deep fying. When the oil is hot, lower the kulkuls into the fryer/wok and fry to a light golden-brown colour. Note - (If the flame is high, the kul-kuls will brown fast and the centres will remain soft).

  2. Drain on a paper towel when cool. The fried kul-kuls may be sugared, if preferred.

Frosting for kul-kuls:

  • Melt sugar and water in a deep pan and bring to a boil. When the mixture starts bubbling, lower the heat and watch till the bubbles become large (this indicates that the mixture is thickening). Reduce till the syrup is 1/3 height.
  • At this stage add 1/2 tsp. cardomom powder if desired - this gives a subtle flavour to the kul-kuls.
  • Immediately pour in the fried kul-kuls and stir quickly to coat all the kul-kuls with thick syrup evenly. Remove from pan with a slotted spoon and transfer to a plate.
  • Allow to cool. The frosting will turn opaque. They will stick together, but when they cool, gently pull them apart.
  • Cool thoroughly and store in an air-tight container.


delhibelle said...

I had been searching high and low for this recipe,made tougher by the fact that I had forgotten what it was called.I can hardly contain my excitement on finding it here..thank you so much!!

Sunshinemom said...

I didn't know these contain eggs! It is an East Indian preparation, isn't it Marie? I am so glad you got yourself enrolled at Foodworld! Your blog deserves many more visitors - we still do not have many blogging these speciality recipes!!

soma said...

This is something entirely new to me! Never seen it never heard of it. sounds awesome. Thanks for sharing!

freckledbandit said...

Made a batch a week ago. Delicious and exactly as I remembered them - I grew up in India in the 40's to 50's in the Anglo-Indian community so this was as much a part of Christmas as a Christmas tree is. Thanks.