Ingredients:
Instructions:
1) In a bowl, mix the flour and soji and pour ghee on top and mix well.
2) Now add salt, sugar, baking soda, coconut milk and knead it into firm dough.
3) Cover the dough and let it rest for ½ hour.
4) Make small sized balls from the dough.
5) Flatten each ball, press it onto the back of the fork. Roll the top so that you get a curled-up shape with the ridges showing on top.
6) The end result will be a tube-like curl with the ridges from the fork on it. Place the curl on a plate and work the remaining dough similarly until it is all used up.
7) Leave this for half an hour or so.
8) In a pan, heat oil over medium heat.
9) When hot, fry the kulkuls in it. Make sure every piece is separate from each other.
10) Fry until they are of brown color on all sides.
11) Remove the kulkuls and drain excess oil on absorbent paper.
12) Sprinkle powdered sugar on top.
13) Serve hot or when cool.
14) Store the remaining in an airtight container.
Ingredients
Directions
1) In a bowl, mix the flour and soji and pour ghee on top and mix well.
2) Now add salt, sugar, baking soda, coconut milk and knead it into firm dough.
3) Cover the dough and let it rest for ½ hour.
4) Make small sized balls from the dough.
5) Flatten each ball, press it onto the back of the fork. Roll the top so that you get a curled-up shape with the ridges showing on top.
6) The end result will be a tube-like curl with the ridges from the fork on it. Place the curl on a plate and work the remaining dough similarly until it is all used up.
7) Leave this for half an hour or so.
8) In a pan, heat oil over medium heat.
9) When hot, fry the kulkuls in it. Make sure every piece is separate from each other.
10) Fry until they are of brown color on all sides.
11) Remove the kulkuls and drain excess oil on absorbent paper.
12) Sprinkle powdered sugar on top.
13) Serve hot or when cool.
14) Store the remaining in an airtight container.