Kal kal (crispy fried dough curls)

Kal kal (kulkul) is the Christmas treat of Indian Christians, especially in the Goan and Mangalorean communities: small, ridged, golden dough curls fried in oil and rolled in sugar. Similar to Hungarian csöröge, they are crisp, sweet nibbles that the family shapes together.

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Method

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1. Mix the flour with the sugar, baking powder and salt and make a small well in the middle.
2. Add the egg, milk, butter and vanilla and knead into a soft, non-sticky dough; cover and rest for 20 minutes. ⏱ Timer: 20 min
3. Roll the dough into hazelnut-sized balls and press each with your thumb over the back of a fork or a comb to make small, ridged curls.
4. Heat the oil to about 170-175 °C (a small piece of dough should rise within seconds) and fry the curls in batches for 3-4 minutes until golden; drain on kitchen paper. ⏱ Timer: 3 min
5. Boil the sugar with the water in a small pan into a syrup (about 4-5 minutes, until slightly threadlike). ⏱ Timer: 4 min
6. Toss the fried curls in the syrup to coat and spread them on a tray to dry; or toss them in icing sugar while still warm.

Source: Wikibooks Cookbook – Kal Kals (Sweet Curled Fritters) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Shaping is a patience game: use a fork, a pastry mould or your fingertip.
• Watch the oil temperature: too cool and they soak up oil, too hot and they burn outside.
• Coating in syrup makes them last longer and sweeter; icing sugar is the lighter version.
• They keep in an airtight tin for 2 weeks.

Frequently asked questions

What is kal kal?

A Goan/Konkani Christmas sweet, made all over the world.

What can replace coconut milk?

Plain milk; coconut milk gives a slightly richer flavour.

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