Foodie Blogroll Ads

Copy Right

ALL CONTENT ON THIS BLOG IS THE SOLE COPY RIGHT OF BRIDGET WHITE-KUMAR.

PLEASE NOTE: NO ARTICLES, PHOTOGRAPHS, INFORMATION OR PART THERE OF, of this SITE / PUBLICATION may be reproduced, stored in or introduced into a retrieval system or transmitted in any form, or by any means, electrical, mechanical, photocopying, recording or otherwise WITHOUT THE PRIOR PERMISSION OF THE OWNER OF THIS BLOG AS ANY COPYING WILL AMOUNT TO PLAGARISM AND INFRINGEMENT OF COPY RIGHT

Saturday, December 20, 2008

KALKALS

KALKALS
Ingredients

I kg refined flour or maida
6 eggs beaten well
2 cups thick coconut milk
½ teaspoon salt
300 grams sugar
1 teaspoon baking powder
Oil for deep frying

Mix the flour, salt, sugar and baking powder together. Add the coconut milk and eggs and knead to a soft dough. Keep aside for an hour. Form kalkals by taking small lumps of the dough and roll on the back of a fork or a wooden kalkal mould, to form a scroll. Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Heat oil in a deep pan and fry as many kalkals as possible at a time. Keep aside.

To ice the kalkals, melt 1 cup of sugar with ½ cup of water and when the sugar syrup crystallizes pour over the kalkals and mix well. Store in airtight boxes when cold.
Posted by at

2 comments:

kasthuri said...

The recipe is quite good but if you add 1 heaped table spoon of butter and 1 tsp. of caraway seeds(cake seeds) 1/2 a cup of milk and required water instead of coconut milk and deep fry in coconut oil,it tastes better and can keep it for a longer period.

February 17, 2012 at 8:42 AM
Bridget White-Kumar said...

Thanks for the lovely tip kasthuri. I'll try out your recipe for Kalkals this time

March 18, 2012 at 5:53 AM

Post a Comment

Subscribe to: Post Comments (Atom)