Kalkals are Anglo-indian speciality sweets typically made during Christmas to share the joy of the season with friends and family.Typically the kalkals are shaped like curls, deep fried and sugar coated.
I know its way past Christmas now,but I thought i'd share this recipe for the Easter Season :) I first tasted kalkals when my neighbour a mangalorean aunty used to share them for Christmas.They had a whole array of specialities for the Christmas season.I really miss those days when we used to get some goodies for all the festivals-Diwali,Vishu,Eid,Christmas :)
Now to the recipe, this is the eggless version i have seen people using eggs too.
I know its way past Christmas now,but I thought i'd share this recipe for the Easter Season :) I first tasted kalkals when my neighbour a mangalorean aunty used to share them for Christmas.They had a whole array of specialities for the Christmas season.I really miss those days when we used to get some goodies for all the festivals-Diwali,Vishu,Eid,Christmas :)
Now to the recipe, this is the eggless version i have seen people using eggs too.
You need
Maida/all purpose flour 2 cups
Rawa/semolina 1tablespoon
Dalda/butter 1/4cup
Salt a pinch
Sugar 3/4cup
Water 1/8th cup
Vanilla essence 1tsp
Icing sugar/powdered sugar about 1 cup (enough to coat the kalkals )
Oil to deep fry
- Mix flour,rawa,salt,sugar in a bowl.Slightly melt the butter and add to the flour and mix it to make a smooth dough.Add water little by little to make the dough.
- Leave the dough for 15 minutes.
- To make the kalkals, pinch a small ball of dough and place it on the back of a fork,press with your finger so the impressions form on the dough then roll into a curl.Repeat for all the dough.
- Deep fry the kalkals until golden brown and once you remove it from the oil drop into a dish with icing sugar/powdered sugar and coat well.
- Crispy sweet kalkals are ready to be served.These can be stored in air tight containers for 2 -3 days.
Note:
- I needed a little more than 1/8th of a cup of water use as per your requirement.
- Some people make a nice thick sugar syrup and pour it over the kalkals so they have a thick sugary layer.I thought this was good enough sweet and had a crunch of sugar.
have heard about them.. never tasted though.. i have got the right shape :)
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It's a Goan speciality and I love them too. Nicely prepared dear. Join me in..
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FOODELICIOUS
Yummy snack for tea. Looks so nice n cute
ReplyDeleteThanks u all.yes its a nice snack.the rolling part is tedious but worth the while:)
Deletenew to me..looks so yummy..u have made them perfectly dear!!
ReplyDeleteSpicy-Aroma
Thanks Poonam :)
DeleteI have never tasted this. looks like time consuming but i think it is worth
ReplyDeleteYou can sit and roll it all out and then fry it all at one go.thats how i do it.
DeleteThanks for blogging...it feels as if each day there is something interesting to learn. Never tasted these fritters before. But would love to try them. They sound delicious.
ReplyDeleteThanks for that lovely comment i'm so honored :) encourages me even when laziness takes over!
DeleteBookmarked it princy, will try it soon....
ReplyDeletelet me know how u liked it faseela!
DeleteLovely fritters
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Thanks for coming by!
ReplyDeleteMy Christmas favorite,deliciously done!!
ReplyDeleteRush in your "Mint & Coriander seeds" entries(EP Series-Apr)
Erivum Puliyum
Like the name, very nicely done..
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