Difference between revisions of "Kal kals"
RealRecipes (talk | contribs) m (moved Cookbook:Kal kals to Kal kals: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
||
| Line 1: | Line 1: | ||
{{recipesummary|Dessert recipes|25-30|1 hour|2}} | {{recipesummary|Dessert recipes|25-30|1 hour|2}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of India|Indian Cuisine]] | [[Holiday Recipes|Holiday]] | [[Dessert|Dessert]] |
| − | '''Kal kals''' are a fried sweet traditionally made during Christmas in Christian communities of [[ | + | '''Kal kals''' are a fried sweet traditionally made during Christmas in Christian communities of [[Cuisine of India|India]]. |
==Ingredients== | ==Ingredients== | ||
| − | * 2 cups (280g) white wheat [[ | + | * 2 cups (280g) white wheat [[Flour|flour]] |
| − | * 1/2 cup (120ml) heated [[ | + | * 1/2 cup (120ml) heated [[Oil|oil]] |
| − | * 1 [[ | + | * 1 [[Egg|egg]] |
| − | * 1/2 teaspoon [[ | + | * 1/2 teaspoon [[Baking Powder|baking powder]] |
| − | * 1/2 cup (120g) [[ | + | * 1/2 cup (120g) [[Powdered sugar|powdered sugar]] |
| − | * 1/2 teaspoon [[ | + | * 1/2 teaspoon [[Vanilla|vanilla]] extract |
==Procedure== | ==Procedure== | ||
# Mix all ingredients to make a dough, moist but not sticky | # Mix all ingredients to make a dough, moist but not sticky | ||
# Flatten teaspoon-sized balls on the back of a fork (preferably with rounded tines) and roll off, forming small snail-shell-like curls. | # Flatten teaspoon-sized balls on the back of a fork (preferably with rounded tines) and roll off, forming small snail-shell-like curls. | ||
| − | # [[ | + | # [[Deep frying|Fry]] in hot oil six at a time until golden brown. |
# Roll in more powdered sugar while still hot to coat. | # Roll in more powdered sugar while still hot to coat. | ||
Revision as of 18:01, 5 April 2012
| Kal kals | |
|---|---|
| Category: | Dessert recipes |
| Servings: | 25-30 |
| Time: | 1 hour |
| Difficulty: |  |
| Indian Cuisine | Holiday | Dessert
Kal kals are a fried sweet traditionally made during Christmas in Christian communities of India.
Ingredients
- 2 cups (280g) white wheat flour
- 1/2 cup (120ml) heated oil
- 1 egg
- 1/2 teaspoon baking powder
- 1/2 cup (120g) powdered sugar
- 1/2 teaspoon vanilla extract
Procedure
- Mix all ingredients to make a dough, moist but not sticky
- Flatten teaspoon-sized balls on the back of a fork (preferably with rounded tines) and roll off, forming small snail-shell-like curls.
- Fry in hot oil six at a time until golden brown.
- Roll in more powdered sugar while still hot to coat.
Makes 25-30.
Warnings
- Always be careful when deep frying not to spray hot oil on yourself
