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Kal kal

Kal Kal

Serves 4

10 mins

130 Kcal

Kal kal is a traditional Indian sweet prepared in the northern and central regions, mainly for festivals, celebrations, or special occasions. Its crispy, easily recognised, golden-brown exterior has a soft, airy interior, deep-fried from a simple dough of refined flour (maida), ghee, and sugar with cardamom or other spices. This kal kal recipe is perfect for making crispy, sweet Indian treats. The preparation of Kal Kal includes kneading dough so smooth that it can be shaped into small oval, diamond-like pieces. Small pieces of dough are fried carefully in hot ghee or oil till they turn a beautiful golden brown and develop that lovely light crunchiness. Fried pieces are drenched then in warm sugar syrup replete with the aromatic sweetness of cardamom or saffron. The result is a sweet, balanced, crunchy texture with delicate, syrup-soaked sweetness. Garnish it with chopped nuts of any choice, pistachios or almonds. This recipe of kal kal makes a crispy, sweet, and traditional festive treat. The contrast will add crunch to otherwise soft, syrup-soaked pastry- the reason this is an irresistible bite. Let's explore the recipe of Kal Kal.

Ingredients required for Kal Kal

400 gms maida
100 gms sooji
100 gms powdered sugar
100 gms butter
1 cup milk
0.5 tsp baking powder
Oil

Cooking steps for Kal Kal

1
Begin by sifting 400 gm of maida into a large mixing bowl along with 0.5 teaspoon of baking powder.
2
The dry ingredients should be sifted in, which ensures that the baking powder distributes evenly into the flour, allowing the Kal Kal to rise slightly when fried, giving it a light, airy texture. The crispiness in Kal Kal is also due to the baking powder.
3
Add 100 gm of powdered sugar to the sifted flour now.
4
Mix maida and sugar very well so that they are evenly mixed. Add 100 gm of rawa (semolina) now to the mixture.
5
The addition of Rawa gives the Kal Kal a unique texture.
6
Mix the dry ingredients; then add 100 gm of butter. You can melt the butter in the pan or simply in the microwave until it is completely liquefied. Add the melted butter to the dry mixture and mix it well.
7
The butter will give a rich, buttery flavour to the Kal Kal and contribute to its crisp texture.
8
Add the butter slowly, followed by milk. Pour a little at a time into the dough while mixing it.
9
Knead it till it is smooth with no lumps. The dough should be firm but not too dry. It should feel a little stiff, so add a small amount of milk to it to soften it.
10
Once the dough is ready, divide it into small portions and shape them to be round or elongated.
11
You can even use the fork to make some impressions on the surface of your dough if you want them traditionally designed.
12
Heat oil in a deep frying pan or kadai over medium heat. The oil must be enough to submerge the Kal Kals for frying and hot but not smoking. One way of checking the temperature is by dropping a small piece of dough into the oil.
13
If it rises slowly to the surface, then the oil is ready. Insert the Kal Kals into the hot oil orderly without overfilling the pan. Fry the pieces until they are golden brown and crispy on all sides, taking about 4 to 5 minutes.
14
After frying the Kal Kals into a perfect golden colour, please place them in paper towels for excess oil. Cool down totally before serving. This recipe of kal kal is ready.

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FAQs

What is Kal Kal? How is it prepared?

Kal Kal is an Indian sweet popular in regions like Uttar Pradesh, Maharashtra, and Gujarat. Many pieces of deep-fried dough are made during Diwali celebrations. These pieces of deep-fried dough are usually soaked in sugar syrup. Generally, the dough is prepared with refined flour (maida), ghee, and a pinch of baking soda and kneaded into a smooth consistency. Kal Kal balls are small oval or diamond shapes rolled out from the dough, then deep fried until golden and crispy.

Can I prepare Kal Kal ahead?

Kal Kal can be prepared ahead of time and tastes best after a day or two when the syrup sinks deeper into the fried dough and intensifies its taste. Ready Kal Kal must be stored in an airtight container at room temperature for up to a week. If preparing these a day or two before serving, be sure they have cooled and crisped before storing. The best thing about Kal Kal is that it can be prepared in such huge batches that it's one of the finest sweet delights for festivals, family gatherings, or any celebration.