Eggless kalkal recipe

EGGLESS KAL KAL /KUL KULS / KIDYO RECIPE

INGREDIENTS

METHOD

Combine together maida + sugar + melted butter + essence mix well and make a crumbly mixture.

Now sprinkle water little by little and make a thick non sticky dough.

Cover and and let it rest for 15 minutes.

Take small marble size balls of the dough spread it as a thin layer on the comb or back of the fork.

Roll it back tightly to make thin spiral shapes . Don’t make thick .

Pinch and seal each kalkal after moulding.

Arrange it on a plate.

Deep fry 5 to 6 each time on medium flame.

Turn and fry on both the sides till golden brown in colour.

Remove on absorbent paper and allow it to cool .

Once it cools down store it in airtight container.

NOTES

After frying you can dust little powdered sugar on the top.
If the kalkal breaks while frying then add more flour and knead it again.
Instead of butter you can use ghee or daldaor hot oil.
The dough has to be firm and not soft.
Instead of vanilla essence you can use rose essence also.
If the dough is watery you can add more flour .
Use fine tooth comb , you get finer lines.
Remember to pinch and seal the kalkal after rolling or they will open while deep frying.
Fry on medium flame.
The oil should not be too hot or the kalkal will burn and you will get a dark coloured one without getting cooked inside.
Also the oil should not be less hot or the kalkal will absorb oil.
You can also try baking it.
You can also add different colours to it.

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