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