Kalkal Recipe, how to make kalkal recipe
Recipe type: Dessert
RecipeCuisine: Indian, Goan,
Prep time: 
Cook time: 
Total time: 
Serves: ½ kg
Kalkal recipe - an ancient Goan delicacy made during Christmas as goodies!
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 3 cups oil for deep frying
  • 250 gms refined flour (maida)
  • 1 egg white beaten until it doubles in size
  • 75 gm warm vegetable fat / butter (I used dalda)
  • 1 tbsp rose essence Or vanilla essence
  • 100 ml coconut milk Or cows milk (I used cows milk)
  • 250 gms powdered sugar Or as required
  • 1 t/s salt
  • color as required
  • 1 clean comb Or fork for shaping the kalkal
How to make the recipe?
  1. Sift the flour and salt.
  2. Make a small well into the sifted flour and add warm dalda/butter. Rub the flour with the fat. It should appear like breadcrumbs.
  3. Add the beaten egg whites, milk an essence. Knead into a smooth and from dough. The dough shouldn't be too soft nor too hard.
  4. Cover the dough with a damp cloth for 20 mins. Now add desired color I used red, green and yellow color. You could skip color and make them plain.
  5. Make marble sized balls Or as size required. Place them over a clean fork Or comb. Flatten the balls gently with your finger over the comb Or fork as thin as you can but without causing any breakage Or damage to the dough. In case the balls get torn its okay shape into balls and flatten again.
  6. Now roll from one edge to another edge forming a curl and sealing the ends properly. You could also shape them into flowers.
  7. Place a deep frying vessel over high heat. Once oil is hot reduce the heat. Fry few at a time don't cluster with too many on medium heat. You would see them rising in width. Once they are golden brown in color. Remove them and place on absorbent napkins. Eat one and see if they are crisp from outside and soft within that means they are fried appropriately.
  8. Fry the rest of kalkals. Allow them to cool down. Spread powdered sugar in a large storage container and place these kalkals gently. Now shake the container gently. The kalkals will get the sweet taste once mixed with powdered sugar.
1. Fry them on medium Or low heat else they might burn and not cook evenly.
2. The dough needs to be firm and not soft.
3. Give any color Or shape you desire. Just ensure it' sealed properly else they w ill open up whist frying.
4. Fry few at a given point of time.
5. Instead of coating them with sugar later you could powdered sugar in the dough itself.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/kalkal-recipe/