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15 December 2012,01:42 by
Ponmathi Srilekha.S

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KUL KULS

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Add cardamoms with semolina, butter and enough coconut milk to form a stiff dough.
  • Mix 1 cup of water in sugar with essence and prepare a thick syrup.
  • Remove from fire 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 the kul kuls to a golden brown colour in batches. 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 it in airtight containers when cold.

INGREDIENTS

  • 550 grams semolina
  • 550 grams sugar
  • 250 ml Thick coconut milk
  • 1 teaspoon rose essence
  • 2 tablespoon butter
  • 2 teaspoon coarsely pounded cardamom seeds
  • 3 eggs

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