These sweet crispy bite sized treats, called Kulkuls, are a Christmas classic. You will want to make a big batch of these Kulkuls because one handful is never enough!
- 600 grams (4½ cups) All Purpose Flour
- 250 grams (1¼ cups + 2 tbsp) Powdered Sugar (ground white granulated sugar)
- ½ tsp Salt
- 35 grams (2 tbsp) Pure Ghee/ Clarified Butter
- 200 ml (¾ cup + 2 tbsp) Coconut Milk, adjust as needed to get a smooth dough
- 1 egg
- 1 tsp Pure Vanilla Extract
- In a bowl, add the all purpose flour, powder sugar and salt and give it a quick whisk.
- To the dry ingredients, add the ghee and work it in till the ghee has coated the dry ingredients.
- and you get a sand like texture.
- In another bowl add the coconut milk, eggs and pure vanilla extract. Whisk it till the egg breaks down and it all gets well blended.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Using a spatula, fold the dry ingredients into the wet till you get a shaggy dough.
- Now transfer the dough onto a clean work surface and with clean hands bring it together to form a smooth soft dough.
- Wrap the dough in a plastic wrap and allow it to rest for 30 minutes.
- Line 2-3 baking sheets with parchment paper to place the Kulkuls when formed.
- Cut out a small portion of the dough, cover the rest with a plastic wrap or damp kitchen towel. Roll the cut out piece into a log and then into smaller pieces to make the Kulkuls. Cover the cutout pieces with a plastic wrap.
- Using a Kulkul paddle and a chopstick as a dowel (or a gnocchi board with a dowel), place one of the cutout pieces on the paddle and use the chopstick or dowel to spread the dough on the paddle to form a thin sheet. Now roll the dough away from you to form a cylinder shape cookie and give it a slight press at the end to seal.
- Place the formed Kulkul on the prepared baking sheet and cover with a plastic wrap or damp kitchen towel.
- Continue the process till you have finished all the dough.
- In a pot of hot oil on a medium low heat, gently fry the Kulkuls in small batches till they turn golden. Once fried, place them in a colander to drain and cool, then transfer into another colander to cool completely
- Continue this process till you have fried all the Kulkuls.
- Once all the Kulkuls have cooled completely, store them in an airtight container.