Kulkul Recipe | Eggless Kalkal Recipe
Eggless Kulkul recipe with step by step photos. Kulkul is a deep fried sweet pastry that comes from the Goan cuisine. These pastries are traditionally made during Christmas. Although, a traditional Kalkal or Kulkul recipe would consist of eggs, this one here on my post is an eggless version. This is a scrumptious sweet snack and whether Christmas festivities or no, you can prepare these at home and enjoy at any time of the year.
An eggless version of kalkal was requested by a few readers. So sharing this recipe. The eggless kalkal tastes as good as the kalkal made with eggs. Its difficult to make out the difference between eggless kalkal and one made with eggs.
I can tell as I have had both types of kalkal. At home we mostly make eggless version of kalkal. Here I am sharing my mom’s recipe which is quick and easy. At times she also makes kalkal with eggs.
Kulkul have a flaky as well as soft melt in the mouth texture. They are made with all purpose flour (maida) and ghee. Then they are deep fried and then sprinkled with powdered sugar.
You must be wondering how the kalkal get this unique shape. The dough of kalkal is shaped into small balls. Then the balls are places on a fork and rolled from one end to other end. Thats how the kalkal get the shape and pattern of a snail shell.
You can serve Kulkul warm or at room temperature. Once they come at room temperature, then store in an air tight container. They stays good up to a week
How to make Kulkul Recipe
1. Measure and keep all the ingredients ready for making kalkal.
2. Sift 2 cups of maida (all purpose flour) and salt. Place aside.
3. Heat 4 tablespoons of ghee (clarified butter) until it melts and appears golden.
4. Pour the melted ghee on all sides of the flour.
5. Allow the ghee to cool down.
6. Rub the flour and ghee together with the tips of your fingers. The mixture will appear like bread crumbs.
7. Next add ⅛ teaspoon cooking soda (about 1 to 2 pinches) and 1 pinch of salt. Stir and mix well.
8. Mix very well.
9. Now add 1 teaspoon of vanilla extract or vanilla essence.
10. Mix well.
11. Lastly pour ⅓ cup of milk.
12. Begin to knead the dough.
13. Keep kneading till the dough becomes soft and pliable.
14. The dough should be soft and smooth.
15. Cover the dough with a lid or muslin cloth or cotton cloth. allow the dough to rest for 10 to 15 minutes.
16. Remove the lid and knead the dough for 1 minute.
Shaping kalkal
17. Make marble sized balls or teaspoon sized balls from the dough.
18. Place one ball at a time on the fork.
19. Gently flatten the teaspoon-sized balls on the back of a fork.
20. Slowly start rolling from one end.
21. Continue rolling to the other end.
22. Gently seal both the ends. The shape should look like a small snail shell.
23. Just place the rolled kalkal on a wide dish. Place a linen cloth or cotton cloth over the kalkal so they don’t become dry.
Frying kalkal
24. Heat oil in a deep pan or kadai. Once the oil is hot enough or just check by adding a small piece of dough in the oil. If the dough rises gradually and steadily, then the oil is ready for frying the kalkal.
25. Fry 10 to 12 kalkal at a time. Take care not to overcrowd the kadai.
26. Fry on medium flame till they appear golden brown in color. keep checking with the help of a slotted spoon.
27. Fry till they become crisp and golden.
28. Remove them with a slotted spoon draining the extra oil.
29. Place the deep fried kalkal on kitchen napkins to remove excess oil.
30. Sprinkle powdered sugar with the help of tea strainer while kalkal is still warm. So that the powdered sugar coats the kalkal properly.
31. Similarly fry the rest of kalkals and sprinkle powdered sugar on them as well.
32. Serve Eggless Kalkal warm or at room temperature. Once they cool down store them in an airtight container or box.
If you are looking for more Sweets recipes then do check:
Step by Step Photo Guide Above
Ingredients
- 2 cups maida (refined flour or all purpose flour)
- 4 tablespoons ghee or butter
- 1 pinch salt
- ⅛ teaspoon baking soda or 1 to 2 pinches baking soda
- 1 teaspoon vanilla extract or vanilla essence
- ⅓ cup milk
- oil as required, for deep frying kalkal
- ⅓ cup powdered sugar for coating
Instructions
Preparing Kulkul Dough
- Sift 2 cups of maida (all purpose flour) and salt. Place aside.
- Heat 4 tablespoon of ghee (clarified butter) until they melt and appear golden.
- Pour the melted ghee on all sides of the flour.
- Allow the ghee to cool down.
- Rub the flour and ghee together with the tips of your fingers. the mixture will appear like bread crumbs.
- Add 1 pinch of salt, ⅛ teaspoon baking soda, 1 teaspoon of vanilla essence or extract. Mix well.
- Lastly pour ⅓ cup of milk.
- Begin to knead the dough.
- Keep kneading till the dough becomes soft and pliable. THe dough should be soft and smooth.
- Cover the dough with a lid or linen cloth or cotton cloth. Allow the dough to rest for 10 to 15 minutes.
- Remove the lid and knead the dough again for 1 minute.
Shaping Kulkul
- Now make marble sized balls or teaspoon sized balls from the dough.
- Place one ball at a time on the fork.
- Gently flatten the teaspoon-sized balls on the back of a fork
- Slowly start rolling from one end. Continue rolling to the other end.
- Gently seal both the ends. The shape should look like a small snail shell.
- Just place the rolled kalkal on a wide dish. Place a linen cloth over the kalkal so they don’t become dry.
Frying Kulkul
- Heat oil in a deep pan. Once oil is hot enough or just check by adding a small piece of dough in the oil. If the dough rises gradually and steadily, then the oil is ready for frying the kalkal.
- Fry 10 to 12 kalkal at a time. Fry on medium flame till they appear golden brown in color.
- Keep checking with the help of a slotted spoon.
- Once they appear crisp and golden. Remove them with a slotted spoon.
- Place the deep fried kalkal on kitchen napkins.
- Sprinkle powdered sugar with the help of tea strainer while kalkal is still warm. So that the powdered sugar coats the kalkal properly.
- Similarly fry the rest of kalkal and sprinkle powdered sugar on them as well.
- Serve Kulkul warm or at room temperature. Once they cool down, store them in an air tight container or box.
Nutrition
This Kulkul Recipe post from archives first published in Feb 2017 has been updated and republished on January 2023.
Great easy to follow recipe! Thank you so much.
If I can add eggs how does the ingredients’ ratios change?
Welcome. Reduce the ghee to 2 tablespoons and reduce milk. Add milk in small portions when kneading the dough.
I made these and they tasted amazing and yummy. Just the shape i couldn’t get as perfectly as you but it was tasty. Thanks for a great recipe. 🙂
I tried commenting through app but it doesn’t seem to take it as even after days I didn’t find my comment posted.
thanks sneha for the feedback on kalkal recipe. shape comes with practice but as long as the taste & texture is good, shape does not matter ????
will check about the app. thanks for letting me know.
Wow..these look delicious. I can almost taste them in my mouth..:D can’t wait till christmas to try them. Will make them soon. Thanks Dassana. Love the little decorations in the background..
thanks a lot grace. do try them.