Occupier_News_Q4_US

Kulkuls INDIA

A great sweet to prepare with the family, Kulkuls are made all over India at Christmas time.

Directions

Ingredients

Mix the flour and baking powder well.

1/2 kg plain flour

Heat the oil in a deep, heavy- bottomed pan on a medium flame.

Add the butter a little at a time, mixing gently.

1/2 tsp. baking powder

When hot, fry the kulkuls in it, making sure to turn often until they are a light golden brown in color. Drain and cool on paper towels. Put the granulated sugar and water in a separate pan and cook until the sugar is fully melted.

2 eggs

Beat the eggs in a separate bowl and add them to the flour-butter mix.

1 cup coconut cream

Add the powdered sugar and coconut milk to this and mix into a soft dough.

4 tbsp. sugar (powdered)

1 tbsp. butter

Form the dough into small marble- sized balls.

2 quarts oil (or enough for deep frying)

Put the cooled kulkuls into this sugar syrup and coat well.

Grease the back of a fork with some oil and flatten and press a ball of dough onto it. Form a rectangle the length of the back of the fork tines. Starting at the bottom end of the fork, roll the dough up the tines and off the fork and into a tight curl. The end result will be a tube-like curl with the design from the fork on it. Work the remaining dough similarly until it is all used up.

1 cup sugar (granulated)

Remove and allow them to sit on a plate until the sugar is encrusted on the kulkuls. When fully cooled, you can store the ​ kulkuls for a considerable amount of time if kept in an air-tight container.

3 to 4 tbsp. water

26 | THE OCCUPIER NEWS Q4