Saturday, December 20, 2008


Yes , all the Goodies, hot or cold..........Just indulge after all it is once in a year. Here are some yummy's for this festival season. The same yummiest in many houses but my recipe may vary, I always cut on Labour with the best Flavour.

Some people buy and re wrap it presenting as if it was made by them. That's bad don't cheat yourself; many houses in India make this and guess it originated from Goa.... it is the KAL KAL and this is the way my Mom used to make it, try it.......................



All purpose flour 2 cups

Semolina 1/2 cup

Sugar 1 cup

Butter 2 tbsp

Eggs 2 nos( only yolks)

Salt 1/2 tsp

Coconut milk 1 cup

Refined oil for deep frying


-Sieve the flour and salt add the butter and mix gently.

-Beat the egg yolks add and mix gently, now add the sugar,semolina and milk mixing gently to form a soft dough, keep it covered with a damp clothfor an hour.

-Take a fork and rub oil on the reverse side of the fork, now take a marble size of dough press it to make a rectangular shape and then curl it gently and firm, keep ready 12-15 such curled up Kal Kal.

-Heat oil on moderate heat in a kadai and fry the curls up till golden brown, turn when required, then strain on an absorbent tissue.

Now the Kal Kals are ready, they can be kept for days in an air tight container

No comments:

Post a Comment