Eggless Kulkul Recipe with step by step photos. Kulkul is a deep-fried sweet pastry originating from Goan cuisine. These pastries are traditionally made during Christmas. Although, a traditional kalkal or kulkul recipe will contain eggs, my post is an eggless version. It’s a fantastic sweet snack and Christmas or not, you can make it at home and enjoy it any time of the year.
An eggless version of Kalkal was requested by several readers. So I am sharing this recipe. Kalkal without egg is as good as kalkal made with egg. It is difficult to distinguish between an eggless kalkal and one made with eggs.
I can say that I had both types of calluses. At home we make mostly eggless versions of Kalkal. Here I am sharing my mom’s recipe which is quick and easy. Sometimes it is also mixed with eggs.
The mouth texture of Kulkool is flaky as well as meltingly soft. They are made with all-purpose flour (flour) and ghee. They are then deep fried and then sprinkled with powdered sugar.
You must be wondering how Kalkal gets its unique shape. Kalkal flour forms small balls. The balls are then placed on a fork and rolled from one end to the other. This is how the kalkal gets the shape and pattern of the snail shell.
You can serve it piping hot or at room temperature. Once they come to room temperature, then store in an air tight container. They stay good for up to a week
Step by step guide
How to make Kulkul recipe
1. Measure and keep ready all the ingredients for making Kalkall.
2. Sift 2 cups flour (all purpose flour) and salt. Keep aside.
3. Heat 4 tablespoons of ghee (clarified butter) until it melts and looks golden.
4. Pour melted ghee around the dough.
5. Allow the ghee to cool.
6. Rub the flour and ghee together with your fingertips. The mixture will look like bread crumbs.
7. Next add ⅛ teaspoon of baking soda (about 1 to 2 pinches) and 1 pinch of salt. Shake and mix well.
8. Mix very well.
9. Now add 1 teaspoon of vanilla extract or vanilla essence.
10. Mix well.
11. Finally pour ⅓ cup of milk.
12. Start kneading the dough.
13. Keep stirring until the dough is soft and pliable.
14. The dough should be soft and smooth.
15. Cover the dough with a lid or muslin cloth or cotton cloth. Let the dough rest for 10 to 15 minutes.
16. Remove the lid and knead the dough for 1 minute.
shape calculations
17. Make marble size balls or teaspoon size balls from the dough.
18. Put one ball at a time on the fork.
19. Gently flatten teaspoon size balls with the back of a fork
20. Start rolling slowly from one end.
21. Continue rolling on the other end.
22. Gently seal both ends. The shape should look like a small snail shell.
23. Just place the rolled kale in a wide dish. Place a linen cloth or cotton cloth over the calculus to prevent them from drying out.
Frying cost
24. Heat oil in a deep pan or kadai. Once the oil is hot enough or check by adding a small amount of flour to the oil. If the dough rises slowly and steadily, the oil is ready for deep frying.
25. Fry 10 to 12 Kalkals at a time. Be careful not to overcrowd the pan.
26. Fry on medium heat until they are golden brown in color. Keep checking with a slotted spoon.
27. Fry till they become crisp and golden.
28. Drain excess oil and remove with a slotted spoon.
29. Place deep fried kale on a kitchen napkin to remove excess oil.
30. Sprinkle powdered sugar through a tea strainer while the kettle is still hot. So that the powdered sugar covers the cake properly.
31. Fry the rest of the kalkals in the same way and sprinkle powdered sugar over them as well.
32. Eggless Kalkal Serve hot or at room temperature. Once cooled, store them in an airtight container or box.
If you are looking for more sweet recipes check out:
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Kulkul Recipe | Kalkal recipe without egg
This kulkul recipe is made with a delicious eggless pastry dough and is flaky on the outside and soft on the inside.
Q. Time 20 minutes
cooking time 20 minutes
total time 40 minutes
Prevent your screen from going dark while making the recipe
Kulkul dough is being prepared
Sift 2 cups flour (all purpose flour) and salt. Keep aside.
Heat 4 tablespoons of ghee (clarified butter) until they melt and look golden.
Pour melted ghee around the dough.
Remove the ghee and let it cool.
Rub flour and ghee together with fingertips. The mixture will look like bread crumbs.
Add 1 pinch salt, ⅛ teaspoon baking soda, 1 teaspoon vanilla essence or extract. Mix well.
Finally pour ⅓ cup of milk.
Start kneading the dough.
Keep kneading until the dough becomes soft and pliable. THe dough should be soft and smooth.
Cover the dough with a lid or linen cloth or cotton cloth. Let the dough rest for 10 to 15 minutes.
Remove the lid and knead the dough again for 1 minute.
To form a circle
Now make marble size balls or teaspoon size balls from the dough.
Place one ball at a time on a fork.
Gently flatten teaspoon-sized balls with the back of a fork
Start rolling slowly from one end. Continue rolling to the other end.
Gently seal both ends. The shape should look like a small snail shell.
Just place the rolled kale in a wide dish. Place a linen cloth over the calcols to prevent them from drying out.
Deep fried
Heat oil in a deep pan. Once the oil is hot enough or check by adding a small amount of flour to the oil. If the dough rises slowly and steadily, the oil is ready for deep frying.
Fry 10 to 12 kale at a time. Fry on medium flame until they are golden brown in color.
Keep checking with a slotted spoon.
Once they appear crisp and golden. Remove them with a slotted spoon.
Place the deep fried kale on a kitchen napkin.
Sprinkle powdered sugar through a tea strainer while the kettle is still hot. So that the powdered sugar covers the cake properly.
Fry the rest of the kalkals in the same way and sprinkle powdered sugar over them.
Serve piping hot or at room temperature. Once cooled, store in an air tight container or box.
nutrients
Kulkul Recipe | Kalkal recipe without egg
No. per job
calories 506 243 calories from fat
% Daily Value*
thick 27 grams42%
11 grams of saturated fat69%
1 gram of polyunsaturated fat
13 grams of monounsaturated fat
Cholesterol 41 mg14%
Sodium 53 mg2%
potassium 99 mg3%
carbohydrates 59 grams20%
2 grams of fiber8%
11 grams of sugar12%
protein 7 grams14%
Vitamin A 33IU1%
Vitamin B1 (Thiamine) 1 mg67%
Vitamin B2 (riboflavin) 1 mg59%
Vitamin B3 (niacin) 4 mg20%
Vitamin B6 1 mg50%
Vitamin B12 1µg17%
Vitamin D 1µg7%
Vitamin E 4 mg27%
Vitamin K 1µg1%
calcium 35 mg4%
Vitamin B9 (folate) 114 μg29%
iron 3 mg17%
magnesium 16 mg4%
Phosphorus 88 mg9%
zinc 1 mg7%
* Percent Daily Value is based on a 2000 calorie diet.
This Cool Cool Recipe post has been updated from the archives first published in February 2017 and republished in January 2023.
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