|Rose essence||1 Teaspoon|
|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.
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