Eggless Kulkuls Recipe

Fixings 
  • 1 glass - 200ml , 1 tbsp - 15ml , 1 tsp - 5ml 
  • Universally handy flour/Maida - 1 container ( Leveled) 
  • Sugar - 1/3 glass 
  • Softened margarine - 2 tbsp 
  • Salt - a squeeze 
  • Vanilla Essence - 2 drops 
  • Cooking oil - to profound sear 
  • Powdered sugar – To coat the cookies(optional) 

Technique 
  • Take a wide bowl and include maida,salt and powdered sugar.( If you powder 1/3 measure of sugar,you will get around 1/2 cup.Use all the sugar) Mix well and check for taste.If sweetness is less,add more powdered sugar according to your taste. 
  • Melt the margarine and let it get to be warm.Add it to the maida blend and make a brittle mixture.Butter ought to spread everywhere throughout the maida. 
  • Presently include water next to no by little( utilize tsp) and make a batter like a thick, non-sticky roti dough.Let it rest for 15 minutes.Keep it secured.( Suppose on the off chance that you have included more water,add little maida and right the mixture) 
  • Make winding shapes utilizing a brush or fork as appeared in the photos below.Pinch little gooseberry estimated balls from the batter and spread it as a meager layer on the brush or the back of fork.Roll it to make a winding shape.Tightly move it and close it well else it will open up while frying.Arrange all the formed kulkuls in a plate(Do not make it too thick since it will be fresh outside and delicate inside.To stay away from this,take less mixture and move it daintily) 
  • Heat cooking oil and test it by dropping a squeeze of dough.It ought to ascend on top promptly.( If you are a beginner,make a trial by singing 1-2 kulkuls before you place them in batches.Check whether it softens up oil.If it softens up oil,add minimal more maida and make the mixture) 
  • Bring down the fire totally and drop 5-7 kulkuls at a time.Flame ought to be low to medium.Let kulkuls cook for couple of minutes till one side turns light brilliant brown.Flip it and cook the other side till light brilliant brown.Don't sit tight for all the rises to stop on the grounds that kulkuls will cook even in the wake of expelling from the oil.So while you take out from the oil,it looks and tastes soft.But when it chills off completely,it will turn out to be super crunchy.So please hold up till it chills off to make the most of its best taste.Cook the remaining kulkuls in batches.Adjust the fire from low to medium at whatever point required. 
  • Store in a hermetically sealed box after it chills off completely.It stays useful for a week or two.For me,the sweetness was immaculate without covering the powdered sugar.If you need all the more sweet and a whitish look,you can coat these kulkuls in powdered sugar after it chills off. 

Note
  • Assume on the off chance that you include abundance water and make the batter exceptionally sticky,add some more maida to it. 
  • On the off chance that you include more butter,these kulkuls will soften up oil.So include the specified sum. 
  • On the off chance that the warmth of oil is more,the shade of kulkuls turn brilliant cocoa rapidly without cooking inside.so profound broil them in low to medium warmth oil for uniform cooking. 
  • Kulkuls retain more oil on the off chance that you rotisserie them in low lacking heat.So profound sear in appropriate warmth.