kalkal recipe, eggless kalkal recipe | how to make eggless kalkal recipe

eggless kalkal recipe - kalkal is delicious pastry which has a flaky exterior and soft from within
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5 from 1 vote

eggless kalkal recipe with step by step photos. kalkal is a deep fried sweet pastry that comes from the goan cuisine. these pastries are traditionally made during christmas.

eggless kalkal recipe

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.

kalkal have a flaky as well as soft melt in the mouth texture. kalkal are made with all purpose flour (maida) and ghee. then they are deep fried and then sprinkled with powdered sugar.

eggless kalkal recipe

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 kalkal warm or at room temperature. once they come at room temperature, then store in an air tight container. kalkal stays good up to a week

if you are looking for more sweets recipes then do check:

kalkal recipe

Author:Dassana Amit
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Course:sweets
Cuisine:goan
Servings (change the number to scale):4
5 from 1 vote
eggless kalkal recipe
eggless kalkal recipe - kalkal is delicious pastry which has a flaky exterior and soft from within

INGREDIENTS FOR kalkal recipe

(1 CUP = 250 ML)
  • 2 cups maida (refined flour or all purpose flour)
  • 4 tablespoons ghee or butter
  • 1 pinch salt
  • teaspoon baking soda OR 1 to 2 pinches baking soda
  • 1 teaspoon vanilla extract or vanilla essence
  • cup milk
  • oil as required, for deep frying kalkal
  • cup powdered sugar for coating

HOW TO MAKE kalkal recipe

preparing kalkal 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 kalkal

  • 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 kalkal

  • 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 kalkal warm or at room temperature. once they cool down, store them in an air tight container or box.
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how to make eggless kalkal recipe

1. measure and keep all the ingredients ready for making kalkal recipe.

eggless kalkal recipe

2. sift 2 cups of maida (all purpose flour) and salt. place aside.

eggless kalkal recipe

3. heat 4 tablespoon of ghee (clarified butter) until it melts and appears golden.

eggless kalkal recipe

4. pour the melted ghee on all sides of the flour.

eggless kalkal recipe

5. allow the ghee to cool down.

eggless kalkal recipe

6. rub the flour and ghee together with the tips of your fingers. the mixture will appear like bread crumbs.

eggless kalkal recipe

7. next add ⅛ teaspoon cooking soda (about 1 to 2 pinches) and 1 pinch of salt. stir and mix well.

eggless kalkal recipe

8. mix very well.

eggless kalkal recipe

9. now add 1 teaspoon of vanilla extract or vanilla essence.

eggless kalkal recipe

10. mix well.

eggless kalkal recipe

11. lastly pour ⅓ cup of milk.

eggless kalkal recipe

12. begin to knead the dough.

eggless kalkal recipe

13. keep kneading till the dough becomes soft and pliable.

eggless kalkal recipe

14. the dough should be soft and smooth.

eggless kalkal recipe

15. cover the dough with a lid or muslin cloth or cotton cloth. allow the dough to rest for 10 to 15 minutes.

eggless kalkal recipe

16. remove the lid and knead the dough for 1 minute.

eggless kalkal recipe

shaping kalkal

17. make marble sized balls or teaspoon sized balls from the dough.

eggless kalkal recipe

18. place one ball at a time on the fork.

eggless kalkal recipe

19. gently flatten the teaspoon-sized balls on the back of a fork.

eggless kalkal recipe

20. slowly start rolling from one end.

eggless kalkal recipe

21. continue rolling to the other end.

eggless kalkal recipe

22. gently seal both the ends. the shape should look like a small snail shell.

eggless kalkal recipe

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.

eggless kalkal recipe

frying kalkal

24. 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.

eggless kalkal recipe

25. fry 10 to 12 kalkal at a time.

eggless kalkal recipe

26. fry on medium flame till they appear golden brown in color. keep checking with the help of a slotted spoon.

eggless kalkal recipe

27. fry till they become crisp and golden.

eggless kalkal recipe

28. remove them with a slotted spoon.

eggless kalkal recipe

29. place the deep fried kalkal on kitchen napkins to remove excess oil.

eggless kalkal recipe

30. sprinkle powdered sugar with the help of tea strainer while kalkal is still warm. so that the powdered sugar coats the kalkal properly.

eggless kalkal recipe

31. similarly fry the rest of kalkals and sprinkle powdered sugar on them as well.

eggless kalkal recipe

32. serve eggless kalkal warm or at room temperature. once they cool down store them in an airtight container or box.

eggless kalkal recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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4 comments/reviews

  1. 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.

  2. 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..

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