Pure Vegetarian SnacksSnacks Kalkal, A Colorful Sweet by SujeeV February 27, 2005 written by SujeeV February 27, 2005 A different anglo-indian recipe Print Recipe Votes: 14 Rating: 3.93 You: Rate this recipe! Cuisine Goa Prep Time 30 minutes Servings people MetricUS Imperial Ingredients Allpurpose flour(Maida) - 1/2 kg Butter - 200 gm Sugar(powdered) - 200 gm Vanilla Essence - 4 drops Eggs - 2 nos Salt(A pinch) - Edible colors(optional) - 4 different Oil for deep frying - Cuisine Goa Prep Time 30 minutes Servings people MetricUS Imperial Ingredients Allpurpose flour(Maida) - 1/2 kg Butter - 200 gm Sugar(powdered) - 200 gm Vanilla Essence - 4 drops Eggs - 2 nos Salt(A pinch) - Edible colors(optional) - 4 different Oil for deep frying - Votes: 14 Rating: 3.93 You: Rate this recipe! Instructions Mix together butter and powdered sugar. Beat nicely, until they are blended together. Add the essence and a pinch of salt and beat again. Beat the eggs nicely, until fluffy. Add this to the butter-sugar mix and blend well. Add maida to this mixture and knead well, until you get the smooth chappathi dough consistency. Divide the dough into 4 parts. To each part, add one edible color and knead well. Make a small marble sized ball of the dough and press it on the inner side of a fork and roll in like a mat, without pressing hard. Roll the entire quantity of dough into small small rolls. Heat oil in a deep frying pan. Drop a few rolls into the oil in batches of same color and fry them out. :- Oil will fluff up. Take care not to let the oil overflow. :- Do not over fry since the kalkals will change color. Share this Recipe GoanTeaTime 13 comments 0 FacebookTwitterPinterestEmail SujeeV Related Posts Kerala Rava Ladoo Tuna Fish Cutlet Easy Uzhunnu Vada-Urad Dal Vada With Sambar Parippu Vada | Dal Vada | Masala Vada Suhiyan | Sukhiyan Gobi Manchurian 13 comments lakshmi September 5, 2006 - 12:00 am Very very bad recipe…. too many eggs… the oil while frying just overflowed,…… very very bad recipe….. cooking was a very bad idea and I had a very bad day coz the whole day I was just cleaning my stove coz of the overflow of the oil…. am very very dissappointed… plz make sure U first try the recipe and then post it in the internet….. Reply Shilpa October 9, 2006 - 12:00 am Really awful recipe. Weight proportions are very bad. The whole recipe was a total failure. Beware please dont follow this recipe,cause you are heading for disaster. please don`t put this recipe on the internet cause u just waste peoples time and ingredients. Reply sandhya October 2, 2006 - 12:00 am The measurements are not clear, sugar proportion is very less. Reply Angelin December 21, 2007 - 12:00 am I think the measurements are incorrect. butter is more for half a kg of maida and eggs are also more. Reply Mary December 18, 2012 - 1:22 pm My mother use to add paprika to give little spicy taste. Reply Susan December 29, 2011 - 2:38 am Thanks to Sanjeev. This was my first attempt to making kal kal and it just came out perfect. Unlike the ladies with their foolish comments on oil overflowing nothing as such happens if one knows to keep the stove in low flame and fry the kal kal. I suggest readers to try this recipe. Thanks. Reply Sherin D souza March 8, 2010 - 9:26 am This is the perfect kalkal. We make this for every christmas. My mom used to make this. This is the first time I tried the recipe following your directions and kalkals came out perfect. Adding different colors made the kalkals so colorful. My mom used to make them without adding any color. Thank you sujee. I like all your recipes. They are very authentic and the instructions are perfect. I am waiting for more and more of your recipes. sujee you are a wonderful cook indeed. Reply pri December 22, 2007 - 12:00 am I used 3 eggs… It came out perfect no oil falls…amazing…. Reply shab November 25, 2007 - 12:00 am lakshmi,let me tell u.Sujee atleast made a contribution.instead of killing people`s inspiration by harsh words,just comment politely dear….and despite all ur words,look how polite sujee have been.even i u used to cook the best rated recipes from pachakam, but sometimes they turn out really bad,sometimes not even eatable.it doesnt mean that the recipe is bad, but just a small or big mistake spoiled the dish!but i try again making variations and that used to turn out better.thats how cooking is developed na…anyway,i have never heard about the dish before and i dono what it is…but sounds good… Reply Debbie Cardoso December 16, 2007 - 12:00 am Wow-Just made Kalkals – n believe m it came out wonderful – soft – fluffy – when u eat it just melts in d mouth. Its just excellent. Thank u Sanjeev. Reply Jane May 28, 2008 - 12:00 am Thank you for the recipe. Could you also add what kind of essense we should use. Thank you. Reply Sujee October 11, 2006 - 12:00 am Hi Nandini, Lakshmi and Sandhya!! thank you all for the valuable comments. Even when i make kalkals, the oil does fluff up but it doesnt overflow though. sorry it happened to u Lakshmi. if u want u can add may be 2 eggs and try. And Sandhya, if u add more sugar to this proportion of ing, kalkals will become too sweet and the kalkals are not supposed to be that way. but if u do like it to be a little more sweet, u can add more sugar, just make sure u add equal proportions of sugar and butter. happy cooking 🙂 Reply Nandini April 20, 2006 - 12:00 am Nice one…. Reply Leave a Comment Cancel Reply Remember my details in this browser for the next time to post comment.