Kulkuls

Ingredients

• 2 cups maida (refined flour)
• 2 tbsp semolina
• 2 tbsp butter or ghee
• 1 egg
• About ½ cup thick coconut milk
• Pinch of salt
• Oil for deep frying
• 1 cup sugar and ¼ cup water for the coating

Method

1. Mix the flour, semolina, salt and butter. Add the beaten egg and enough coconut milk to make a firm, smooth dough. Rest for 30 minutes.
2. Pinch off marble-sized pieces. Press each piece onto the back of a fork or a clean comb and roll it off so it curls into a ridged shell.
3. Deep-fry the kulkuls on medium heat in small batches until light golden and crisp. Drain and cool.
4. Boil the sugar and water to a thick, one-thread syrup. Toss the kulkuls in the syrup until coated and keep stirring as they cool so the sugar sets in a white crust.
5. Store in airtight tins.