ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

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.

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.

Bridget White-Kumar said...

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