Kulkul Recipe Eggless Kalkal Recipe

An eggless version of kalkal was requested by a few readers. So sharing this recipe. The eggless kalkal tastes as good as the kalkal made with eggs. Its difficult to make out the difference between eggless kalkal and one made with eggs. I can tell as I have had both types of kalkal. At home we mostly make eggless version of kalkal. Here I am sharing my mom’s recipe which is quick and easy. At times she also makes kalkal with eggs. Kulkul have a flaky as well as soft melt in the mouth texture. They are made with all purpose flour (maida) and ghee. Then they are deep fried and then sprinkled with powdered sugar. You must be wondering how the kalkal get this unique shape. The dough of kalkal is shaped into small balls. Then the balls are places on a fork and rolled from one end to other end. Thats how the kalkal get the shape and pattern of a snail shell. You can serve Kulkul warm or at room temperature. Once they come at room temperature, then store in an air tight container. They stays good up to a week

How to make Kulkul Recipe

1. Measure and keep all the ingredients ready for making kalkal.
2. Sift 2 cups of maida (all purpose flour) and salt. Place aside. 3. Heat 4 tablespoons of ghee (clarified butter) until it melts and appears golden.
3. Pour the melted ghee on all sides of the flour.
4. Allow the ghee to cool down.
5. Rub the flour and ghee together with the tips of your fingers. The mixture will appear like bread crumbs.
6. Next add ⅛ teaspoon cooking soda (about 1 to 2 pinches) and 1 pinch of salt. Stir and mix well.
7. Mix very well.
8. Now add 1 teaspoon of vanilla extract or vanilla essence.
9. Mix well.
10. Lastly pour ⅓ cup of milk.
11. Begin to knead the dough.
12. Keep kneading till the dough becomes soft and pliable.
13. The dough should be soft and smooth.
14. Cover the dough with a lid or muslin cloth or cotton cloth. allow the dough to rest for 10 to 15 minutes.
15. Remove the lid and knead the dough for 1 minute.

Shaping kalkal

17. Make marble sized balls or teaspoon sized balls from the dough.
18. Place one ball at a time on the fork.
19. Gently flatten the teaspoon-sized balls on the back of a fork.
20. Slowly start rolling from one end.
21. Continue rolling to the other end.
22. Gently seal both the ends. The shape should look like a small snail shell.
23. Just place the rolled kalkal on a wide dish. Place a linen cloth or cotton cloth over the kalkal so they don’t become dry.

Frying kalkal

24. Heat oil in a deep pan or kadai. Once the oil is hot enough or just check by adding a small piece of dough in the oil. If the dough rises gradually and steadily, then the oil is ready for frying the kalkal.
25. Fry 10 to 12 kalkal at a time. Take care not to overcrowd the kadai.
26. Fry on medium flame till they appear golden brown in color. keep checking with the help of a slotted spoon.
27. Fry till they become crisp and golden.
28. Remove them with a slotted spoon draining the extra oil.
29. Place the deep fried kalkal on kitchen napkins to remove excess oil.
30. Sprinkle powdered sugar with the help of tea strainer while kalkal is still warm. So that the powdered sugar coats the kalkal properly.
31. Similarly fry the rest of kalkals and sprinkle powdered sugar on them as well.
32. Serve Eggless Kalkal warm or at room temperature. Once they cool down store them in an airtight container or box. If you are looking for more Sweets recipes then do check:

7 cup burfiRava cakeKaranji recipeGujiya recipeBalushahi recipe

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Kulkul Recipe post from archives first published in Feb 2017 has been updated and republished on January 2023.

title: “Kulkul Recipe Eggless Kalkal Recipe " ShowToc: true date: “2024-09-04” author: “Alex Brown”

An eggless version of kalkal was requested by a few readers. So sharing this recipe. The eggless kalkal tastes as good as the kalkal made with eggs. Its difficult to make out the difference between eggless kalkal and one made with eggs. I can tell as I have had both types of kalkal. At home we mostly make eggless version of kalkal. Here I am sharing my mom’s recipe which is quick and easy. At times she also makes kalkal with eggs. Kulkul have a flaky as well as soft melt in the mouth texture. They are made with all purpose flour (maida) and ghee. Then they are deep fried and then sprinkled with powdered sugar. You must be wondering how the kalkal get this unique shape. The dough of kalkal is shaped into small balls. Then the balls are places on a fork and rolled from one end to other end. Thats how the kalkal get the shape and pattern of a snail shell. You can serve Kulkul warm or at room temperature. Once they come at room temperature, then store in an air tight container. They stays good up to a week

How to make Kulkul Recipe

1. Measure and keep all the ingredients ready for making kalkal.
2. Sift 2 cups of maida (all purpose flour) and salt. Place aside. 3. Heat 4 tablespoons of ghee (clarified butter) until it melts and appears golden.
3. Pour the melted ghee on all sides of the flour.
4. Allow the ghee to cool down.
5. Rub the flour and ghee together with the tips of your fingers. The mixture will appear like bread crumbs.
6. Next add ⅛ teaspoon cooking soda (about 1 to 2 pinches) and 1 pinch of salt. Stir and mix well.
7. Mix very well.
8. Now add 1 teaspoon of vanilla extract or vanilla essence.
9. Mix well.
10. Lastly pour ⅓ cup of milk.
11. Begin to knead the dough.
12. Keep kneading till the dough becomes soft and pliable.
13. The dough should be soft and smooth.
14. Cover the dough with a lid or muslin cloth or cotton cloth. allow the dough to rest for 10 to 15 minutes.
15. Remove the lid and knead the dough for 1 minute.

Shaping kalkal

17. Make marble sized balls or teaspoon sized balls from the dough.
18. Place one ball at a time on the fork.
19. Gently flatten the teaspoon-sized balls on the back of a fork.
20. Slowly start rolling from one end.
21. Continue rolling to the other end.
22. Gently seal both the ends. The shape should look like a small snail shell.
23. Just place the rolled kalkal on a wide dish. Place a linen cloth or cotton cloth over the kalkal so they don’t become dry.

Frying kalkal

24. Heat oil in a deep pan or kadai. Once the oil is hot enough or just check by adding a small piece of dough in the oil. If the dough rises gradually and steadily, then the oil is ready for frying the kalkal.
25. Fry 10 to 12 kalkal at a time. Take care not to overcrowd the kadai.
26. Fry on medium flame till they appear golden brown in color. keep checking with the help of a slotted spoon.
27. Fry till they become crisp and golden.
28. Remove them with a slotted spoon draining the extra oil.
29. Place the deep fried kalkal on kitchen napkins to remove excess oil.
30. Sprinkle powdered sugar with the help of tea strainer while kalkal is still warm. So that the powdered sugar coats the kalkal properly.
31. Similarly fry the rest of kalkals and sprinkle powdered sugar on them as well.
32. Serve Eggless Kalkal warm or at room temperature. Once they cool down store them in an airtight container or box. If you are looking for more Sweets recipes then do check:

7 cup burfiRava cakeKaranji recipeGujiya recipeBalushahi recipe

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Kulkul Recipe post from archives first published in Feb 2017 has been updated and republished on January 2023.