The Best Kulkuls

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!

Ingredients

• 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

  
  

Method

1. In a bowl, add the all purpose flour, powder sugar and salt and give it a quick whisk.

2. To the dry ingredients, add the ghee and work it in till the ghee has coated the dry ingredients. 

3. and you get a sand like texture.

4. 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.

5. 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.

6. Now transfer the dough onto a clean work surface and with clean hands bring it together to form a smooth soft dough.

7. Wrap the dough in a plastic wrap and allow it to rest for 30 minutes.

8. Line 2-3 baking sheets with parchment paper to place the Kulkuls when formed.

9. 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.

10. 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.

11. Place the formed Kulkul on the prepared baking sheet and cover with a plastic wrap or damp kitchen towel.

12. Continue the process till you have finished all the dough.

13. 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

14. Continue this process till you have fried all the Kulkuls.

15. Once all the Kulkuls have cooled completely, store them in an airtight container.