Authentic Anglo-Indian Kalkals (Kulkul)
The undisputed king of Anglo-Indian Christmas sweets. Light, crispy on the outside, and subtly sweet inside. Hand-rolled on the back of a fork into golden buttery shells that make Christmas preparations a cherished family tradition.
Ingredients
9 items · scaled for 8 servings
Method & Preparation
7 steps to perfection
- 1
In a wide mixing bowl, combine flour, semolina, powdered sugar, cardamom powder, and a pinch of salt.
- 2
Rub in the soft butter or ghee using your fingertips until the mixture resembles fine breadcrumbs.
- 3
Add the beaten egg and slowly pour in thick coconut milk, kneading into a smooth, pliable, non-sticky dough. Cover and rest for 25 minutes.
- 4
Pinch small marble-sized balls of dough. Flatten each ball lightly onto the back of a greased fork or comb.
- 5
Roll gently from the base to the tines to form a curl resembling a butter curl or small sea shell.
- 6
Heat oil in a deep kadai over medium-low heat. Fry kalkals in batches, turning gently until uniformly golden and crisp.
- 7
Drain thoroughly on kitchen paper and cool completely before storing in an airtight tin for Christmas.
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