Here's a festive treat that takes you under 30 minutes to whip up in your home kitchen. Kulkuls need no special tools or expensive ingredients. And, the new Executive chef of Taj Connemara Thomas George points out, “They’re a whole lot faster to make than Christmas cake, which could take you over a month!” The chef who moved to Chennai only a few weeks ago from Taj Malabar, Kochi demonstrates how easy it is over a fun cooking session that we partake in, outdoors. While we get busy playing sous chef, finding small joys like creating design with the back of a fork, and rolling out the perfect kulkul , it does occur to us that this Anglo-Indian dessert or mid-afternoon snack is not available commercially. “Another reason why putting this recipe out there is a great idea,” says the chef. He adds, “And given how simple this one is: why wait for Christmas?”
Kulkuls
Preparation time: 30 minutes
Serves: 4
Ingredients:
Flour - 120 gms | Ghee - 20 gms | Semolina – 80 gms | Powder sugar - 80 gms | Coconut Milk - 80 gms | Vanilla extract - 1/2 tsp | Cinnamon powder - 1/2 tsp | Oil - for frying
Method:
• In a mixing bowl, add semolina and ghee, and crumble it well.
• After a few minutes add flour and powdered sugar. Rub butter in with dry ingredients and crumble
it well.
• Add coconut milk little by little and knead to a soft dough. Add vanilla extract for flavour.
• Cover the dough and let it rest for 15 minutes.
• Pinch a portion and roll into small balls.
• Take a fork and grease with butter. Take a ball place it on the fork, gently flatten it then roll.
• Heat oil in a pan, drop them one by one gently. After a few seconds flip over. Fry till golden brown.
Tip: Make this classic recipe your own by adding something you like. In this case, chef Thomas opted for a sprinkle of cinnamon sugar.
sonali@newindianexpress.com | @brightasunshine