Kulkul – A very famous crispy,crunchy,signature sweet prepared during occasions like Diwali.It's more or less similar to shankarpali, where in you have two different varieties .One is the savoury ones and the other is the sweetish ones.Shankarpali is usually prepared from a mixture of maida,milk,sugar and ghee and they are made a bit thick too.But then kala kala are thin ones prepared without using milk and it's a much simplified version and really tastes very good and very very easy to prepare.
Here u Go!!!!!!!!!!!!!!
|¼ cup||Water(Approximately for kneading)|
|3 cup||Oil (for deep frying)|
|¼ cup||Water (for Syrup)|
|1 tsp||Powdered Ellaichi|
1.Mix maida in a wide bowl with salt and ¼ cup of water approximately. Knead them to make a stiff dough, like how we make for puris. Basically the dough shouldn't stick.Pls do not add all the water at one go.Add little by little till it kneads to a stiff dough.
2.Take a portion of the dough and roll it using a rolling pin to a slightly thin consistency as shown in the above picture.If by chance ,the dough turns to a bit soft consistency dust the dough lightly with dry flour and then roll them.
3.Using a sharp knife,cut them to diamond shapes as shown above.(If required dip the knife in dry flour to aviod sticking).
4.Heat oil in a kadai and deep fry these diamonds in batches till they trun to golden brown color and transfer them to paper towels to drain the excess oil content.Make sure that the oil is not very hot b'se it tends to burn the moment u drop them, as they are very thin.
5.Heat sugar with ¼ cup water(approximately) over medium flame. When it starts to boil vigorously add 1tsp of Ellaichi powder and check for thread consistency.The consistency should be two string consistency.That is,when you take some syrup between your thumb and forefinger and gently stretch it,it should form two strings.This ensures that when you add the kala kala to the syrup they will not turn soggy. It takes approximately 6min to get that consistency.
6.Transfer the diamonds immediately into the sugar syrup and stir them well,for the syrup to evenly quote on all the diamonds.Allow them to cool.As they cool down the sugar hardens up.After it completly cools transfer them to air tight conatiners.
1.Transfer the diamonds immediately into the hot syrup (i.e after the syrup reaches the thread consistency).Do not let the syrup to cool down.Once it cools down it hardens and you would not be in a position to mix the diamonds in it.