Kul-Kuls

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.

KUL-KULS

Ingredients:
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)

Method:

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.