Kul Kuls

Miss.India's picture

Sep. 16, 2011


Semolina 500 Gram
Sugar 500 Gram
Rose essence 1 Teaspoon
Eggs 3
Butter 30 Gram
Ground cardamom seed 1 Teaspoon
Thick coconut milk 1/2 Cup (8 tbs) (Adjust Quantity As Needed)


Rub butter into semolina.

Add cardamoms and enough coconut milk to form a stiff dough.

Put 1 cup water in sugar and prepare a thick syrup.

Remove from fire.

Mix in essence and keep it warm.

Divide the dough into small balls.

Flatten out each ball on a greased fork and roll it backwards firmly leaving the lines of the fork on the outside.

Deep fry to a golden brown colour.

Drain and toss into the syrup.

When the syrup begins to dry, separate the kul kuls from each other and place on a clean plate.

Store in airtight containers when cold.

After getting cold they should have a hard sugary layer on the surface.

You can also make buds, flowers and animals from this dough.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 4623Calories from Fat 559

 % Daily Value*

Total Fat 64 g98.5%

Saturated Fat 39 g195%

Trans Fat 0 g


Sodium 262 mg10.92%

Total Carbohydrates 934 g311.3%

Dietary Fiber 21 g84%

Sugars 563 g

Protein 84 g168%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet