Makes 800g kulkuls

Ingredients

3 cups plain flour

3/4 cup semolina (rawa)

3/4 cup granulated white sugar

1 cup coconut milk (fresh, canned or ½ packet coconut cream dissolved in hot water)

2 egg yolks

2 tsp ghee or butter

½ tsp cardamon powder

½ tsp vanilla essence

½ tsp salt

Oil for deep frying

For the Sugar Frosting (optional)

125g sugar per 500g of cooked kulkuls

1/4 cup water (to make a thick syrup)

Cooking Steps

Soak the Semolina (Resting time:  1 hour)

  1. In a bowl, mix the semolina with the coconut milk.  Set aside for 1 hour to allow the semolina to absorb the liquid and soften.

Form the Dough (Resting time: 1 to hours)

  1. Add the egg yoks, sugar, ghee (or butter), cardamon powder, vanilla extract, and salt to the soaked semolina mixxture.  Sift in the plain flour.  Knead until a soft, smooth dough forms.
  2. Cover with a damp tea towel and rest for 1 to 2 hours.

Shape your Pastries

Divide the rested dough into 8 equal dough balls.  Keep them covered wth a damp cloth to prevent drying out while you work.

Working with one doughball at a time:

Traditional Kulkuls (Fork Curls)

  1. Pinch off marble sized balls of dough.  Press a ball flat onto the back of a lightly greased fork tines.  Starting from the end losest to the handle roll the dough off the tines to create a ridged curl.

Kormolas (Flower buds)

  1. Roll a dough ball thin on a lightly floured surface.  Cut into small circles (or tiny squares).  To form the kormolas, fold each small circle in half, pull the opposite corners together and twist the ends to mimic a shell or an opening flower bud.
  2. Place shaped pieces on a tray and keep covered with a damp cloth until ready to fry.

Fry to Golden Perfection

  1. Heat oil in a deep pan over medium low heat.
  2. Fry the pastries in batches, gently stirring with a slotted spoon so they cook evenly.  Remove when they reach a pale golden brown - they will continue to darken slightly as they cool.  Drain on paper towels and let cool completely.

Frost (Optional)

  1. To frost 500g of cooked kulkuls, heat 125g sugar with a splash of water in a pan over medium heat until it forms a thick syrup.
  2. Toss the cooled kulkuls in the syrup to coat evenly, then immediately scop them out with a slotted spoon onto a wire rack.  Let them cool util the sugar crystallizes into a dry, frosty crust.

Storage Tip: Store fully cooled kulkuls in an airtight container at room temperature.  They will stay crisp and delicious for up to 3-4 weeks.

 

 

 

 

 

 

  • Mix the semolina with the coconut milk and set aside for 1hr.
  • Add the sugar, cardamon, egg yolks, sifted flour, ghee and salt to the coconut milk mixture. flour, semolina, and sugar.  Rub in the butter and add the egg yok, salt and vanilla essence.
  • Mix well until a soft dough is formed. Cover with a damp tea towel and allow to rest for one or two hours.
  • To make the kulkuls, divide the dough into eight equal balls. Cover with a slightly damp cloth.

Dust some flour and roll each ball into a large thin circle.  Cut small circles with a biscuit cutter.  To form the kulkuls, fold each s Vmall circle in half, pull the opposite corners together and twist the ends to form a shell shape (Kulkul). Repeat the above with the rest of

  • the dough. Cover the prepared kulkuls with a damp cloth until ready to fry
  • To fry Heat oil for deep frying on a medium low flame. Fry in batches moving them around with a slotted spoon until pale golden brown. Do not brown in the pan as the kulkuls will darken when cooled.  Drain on kitchen paper towel and allow to cool.  Store in an airtight container.
  • Another shape is made with a fork. Take a small piece of dough and flatten it on the back of a fork. Roll to form a shell shape or curl.
  • Frosting for Kulkuls

For every 500g of kulkuls make a syrup using 125g sugar into thick syrup.  Toss the kulkuls in the syrup.  Remove with a slotted spoon as leave to dry until the kulkuls are frosted.