Kalkals-Sugar coated fritters

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.

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.

Kalkals-Sugar coated fritters

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.

Naankatai cookies

Naankatais are simple-Indian-eggless cookies.They turn out so crispy and light.They can be made almost instantly.I tried them on a rainy afternoon as I was itching to bake something.So I looked up the internet for a few measurement of ingredients and as usual tweaked them to get the ones right for my family's taste buds.I loved them and will definitely make them often.

Served hot with Tea 

To make Naankatais you need 


Flour/maida 1/2 cup
Semolina/Rawa 1/2 cup 
Besan/Gram flour 1/6 cup (about 2 tablespoons)
Baking soda 1/8th tspn
Green elaichi/cardamoms 5 nos
Softened Butter 1/4 cup + Dalda 1/4 cup(you would need as much to make a smooth dough that will form nice round cookies)
Sugar powdered 2/3 cup
Cashews 10 numbers(chop 5 into small pieces to garnish the cookies)

Served hot with Tea 

•  Preheat the oven to 250C.Grease the baking tray.I'm using a convection oven its the same as a gas oven maybe the timings will vary.I baked for 10 mins the gas oven may take lesser time.
•  Powder the sugar,cashews(4-5) ,elaichis and keep aside.
•  Add all the dry ingredients to a plate.
•  Add the butter dalda mix and make a smooth dough such that you can make little balls of dough smoothly.And flatten them and pinch in a piece of chopped cashew at the centre of each cookie.
•  Arrange them a few inches apart as the cookies will expand as they bake.

On the baking tray

•  Put the tray into the preheated oven,change the oven temperature to 180C and bake for about 10 mins or till they are done. 
• Allow them to cool and store in a airtight container.Serve with Tea :)

Naankatai cookies

Naankatais are simple-Indian-eggless cookies.They turn out so crispy and light.They can be made almost instantly.I tried them on a rainy afternoon as I was itching to bake something.So I looked up the internet for a few measurement of ingredients and as usual tweaked them to get the ones right for my family's taste buds.I loved them and will definitely make them often.

Served hot with Tea