Category: Dessert
Cuisine: Indian
Kul Kul is a traditional South Indian Christmas snack, especially popular in Tamil Nadu and Kerala. Crisp on the outside and lightly sweet inside, these curled treats were once shaped by hand in home kitchens, often with help from children, making them as much a memory as a snack.
1 cup maida
2 tbsp fine rava
¼ cup sugar
3 cardamom, powdered
A pinch of salt
Oil to fry Kul kuls
Preparation Time: 20 min
Cooking Time: 20 min
In a small bowl, soak the fine rava in 3 tbsp UB milk. Set aside for 15–20 minutes until the rava softens.
Add the sugar and cardamom to a mixer and grind into a fine powder. Keep aside.
To the soaked rava, add the powdered sugar, warm ghee, maida, and a pinch of salt. Mix gently and knead into a soft, smooth dough. Add a little more milk only if needed.
Divide the dough into tiny portions. Press each piece lightly on a fork and roll gently to form the classic curl.
Heat oil on medium flame. Fry the kul kul in batches, stirring gently, until evenly golden and crisp.
Take them out from the pan and drain on paper towels.
Let the kul kul cool completely before storing in an airtight container.
Sieve a little powdered sugar over the kul kul just before serving for a simple festive finish.
Tip: The dough's consistency should be like chapati dough: not too soft, not too hard.
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