Kulkuls (East Indian Recipe) – is a traditional Christmas recipe that we always every Christmas. Kulkuls are basically melt-in-your-mouth small pastry bites that we deep-fry and then coat with caster sugar.
Table of Contents
- Christmas Kulkuls
- How to Make East Indian Kulkuls (Video Recipe)
- How to make Kulkul | Kulkuls Recipe for Christmas
- Printable recipe
Christmas Kulkuls
These Christmas Kulkuls are very easy and fun to make. The fun-loving colours are eye-catching and look lovely on a Christmas platter. They are a favourite among kids too.
I’m calling this recipe East Indian Kulkuls because this is the only way my East Indian family makes this.
As kids, we would love to help mum make Christmas sweets and Dad would join in too. We would gather around the table and form these dainty pastry bites with the help of a Kulkul Comb. During that time, kulkul forms were not available and news combs were dedicated to Kulkuls. These Kulkul Combs were then thoroughly washed, dried, and set aside for the next year.
Every Christmas when I make Kulkuls I remember the Christmas times we spent during our younger days. Every sweet-making session had a story to tell. Mum would tell us how she learned to make them and Dad would narrate sweet incidents from his childhood days. These Christmas memories we always will cherish and treasure.
How to Make East Indian Kulkuls (Video Recipe)
How to make Kulkul | Kulkuls Recipe for Christmas
INGREDIENTS
- 450 or 500 grams of Powdered Sugar
- 1 kg All-purpose flour/Maida
- 250 grams Sooji/Rawa (fine)
- 3 Eggs
- 3 tbsp Ghee/clarified butter
- ½ tsp Salt
- 1 tsp Vanilla essence
- Kneading the dough.
Start by kneading All-purpose flour, sooji/rava, ghee, powdered sugar, and eggs into a soft dough. Add a little salt to taste and vanilla essence while kneading. Allow the dough to rest in an air-tight container for at least 2 – 3 hours.
- Colour the dough.
After about 2 to 3 hours, divide the dough into 3 or 4 equal parts and colour them using edible food colours. You can also keep them plain, that is without adding any colour. We prefer colours and they also look lovely on a Christmas platter.
- Forming the Kulkuls.
Now take small portions of the dough and roll them on a Kulkul Comb to form Kulkuls. It is important to press the edges well so that they do not open up while frying. If you don’t have a Kulkul Comb you could even use a fork.
- After a small batch of the Kulkuls is ready they are good to go into the hot oil.
How to Fry Kulkuls
Now, heat sufficient oil in a Kadai. When the oil is hot enough drop in the Kulkuls and then reduce the heat to low or medium. The temperature of the oil should neither be too hot nor cold. To check, first, drop one Kulkul in hot oil and then drop in the others if the 1st one rises to the surface. Keep flipping carefully. Also take care, not to over-fry or fry on high heat as they change color quickly. Once you notice the white Kulkuls changing colour, you know it’s time to remove them from the oil.
Once the Kulkuls are fried, remove and spread them on an absorbent tissue paper to drain off the excess oil. Finally, sprinkle powder sugar or castor sugar and then store them in an air-tight container when completely cool.
Now that you know how to make Kulkuls, I hope that you will try out this recipe for Christmas. These are so quick and easy to make and taste delicious too.
Your comments are valuable and I would hence love to hear them.
More Recipes for Christmas Sweets
Printable recipe
Kulkuls East Indian Recipe | How to Make Kulkuls
Equipment
- Kulkul Comb
Ingredients
- 1 kg All-purpose flour/Maida
- 250 grams Sooji/Rawa (fine)
- 500 grams Powdered Sugar
- 3 Eggs
- 3 to 4 tbsp Ghee/clarified butter
- ½ tsp Salt
- Oil for frying
- Food colours pink, orange, green or as per your choice
- 100 grams Powdered Sugar to sprinkle on the fried kulkuls
Instructions
- Knead All-purpose flour, sooji, powdered sugar, eggs, ghee, and salt to a soft dough and keep covered in an air-tight container for 2 – 3 hours.
How to make Kulkuls
- Divide the dough into 3 – 4 equal portions. Add food colours as per your choice.
- Now, shape the kulkuls and then deep fry on a low flame till done.
- Finally, Dust the kulkuls with powdered sugar and store in the air-tight containers when completed cooled.
Notes
- Adding colour to the dough is optional.
- Take care not to over-fry the kulkus as they would change colour and turn hard.
- Adjust sugar to suit your taste
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