Kulkul / Kidiyo

Name: How to cook Kulkul / Kidiyo - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 50 pieces
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Kulkul / Kidiyo

#ccc I love this KulKul and used to enjoy making with mom & grandma in winter holidays !!! The Christmas special cookie of Goa !!!

Ingredient

Food ration :

50 pieces

Cooking time :

1 hr 15 mins

125 gms

Cooking instructions

* Step 1

Powder the sugar for easy mixing, add it into a bowl along with maida, Suji, baking powder, salt and mix all the dry ingredients.

* Step 2

Now add the ghee and vanilla extract (optional)& mix now add the egg and mix and knead...it will still look crumbly after we add the egg..the egg helps in binding but to finally make a soft dough we have to add little milk.

* Step 3

Now add little milk as required, I just needed milk as seen in picture may be 1- 1.5 tsp or so. Cover and keep for 20 mins or so.

* Step 4

Now form small balls like the size of marble balls and flatten it on the back of the fork and roll it. Sprinkle little dry flour on the fork.

* Step 5

While making... start heating oil in a pan or kadai for deep frying the kulkul. In this way you will save time....while making the other batch you can fry one batch. When there's enough about 20-25 kulkul made depending on the size of the pan/ kadai used, if using small ones fry less don't overcrowd the pan or kadai. Fry it in a medium low flame so that it gets cooked and gets fried nicely. It took me about 10 minutes to fry each batch till they were golden brown in color.

* Step 6

Once done, keep the fried kulkuls on a kitchen tissue paper to absorb the extra oil, if any. The kulkuls are still soft when out of the oil, as it cools it will stiffen up & turns crispy....once cooled serve it or keep it in an airtight container.