Kulkuls

Ingredients

• Flour (Maida) 1cup (120 g)
• Semolina (Soojee) 1 cup (120 g)
• Clarified butter (Ghee) 2 tbsp
• Salt 1/8 tsp
• Sugar, powdered ¼ cup (60 g)
• Coconut milk or plain milk ¼ cup (60 ml)
• Oil for frying

Preparation

• Mix the flour and semolina and rub the ghee into it.

• Add the salt, sugar and milk and knead into firm dough.

• Leave the dough to rest, covered for half an hour or so.

• Make marble sized rounds of the dough.

• Flatten each round on to the back of a fork, pressing lightly. Roll the top so that you get a curled up shape with the ridges showing on top.

• Leave thus for half an hour or so, turning once.

• Heat the oil till a drop of dough comes up at once.

• Add as many pieces as come in comfortably without touching each other.

• Lower the heat to medium and fry till brown on all sides.

• Remove the kulkuls with a slotted spoon, drain on absorbent paper.

• Serve at once or when cool, store in an airtight container.