An old recipe of my aunt Celie Coutinho, is given a new lease on life by tweaking the recipe to exclude eggs and include Coconut Milk. I also will share a new technique to roll the Kul Kuls that will save a lot of time, These will fry up crispy and golden.
|1 3/4 cup – 300 gms Sugar|
|Pinch of Salt|
|1 cup Coconut Milk|
|700 gms sifted all purpose Flour|
|3 tbsps Semolina|
|200 ml melted and cooled Ghee|
1.Mix together the sugar, coconut milk and salt.
2.Using a paddle attachment start adding in the semolina and flour.
3.Halfway through switch from a paddle attachment to a dough hook.
4.Add the melted ghee and keep kneading.
5.Divide, wrap in plastic wrap and chill.
6.Divide into thin logs about 1 cm in diameter, cut these in about 2 cm lengths and then roll on a comb.
7.When you have them all prepared, deep fry in hot oil and keep aside.
8.Serve and enjoy!