- Prep Time:30m
- Cook Time:20m
- Total Time:50m
- Serves: 4
- Yield: Makes about 35 -40
Ingredients
- 77 g (1/3 cup) sugar
- 2 cardamom pods
- 100 g (3/4 cup) all-purpose flour
- 82 g (1/2 cup) rice flour
- a pinch of baking soda
- 1 large egg
- 24 g (2 tbsp) butter, softened
- 1/4 tsp. vanilla bean paste (or extract)
- 1/2 tbsp. water*
Instructions
- Remove the seeds from the cardamom pods and discard skin. Grind cardamom seeds with the sugar to a fine powder.
- In a medium mixing bowl, use your fingers to combine all-purpose flour, rice flour, cardamom sugar, baking soda, egg, butter and vanilla. Rub the mixture between your fingers till you get a coarse, sand-like mixture.
- Add a few drops of water to bring the grainy mixture into a dough, adding just enough water to form a ball of dough. I needed just about 1/2 tbsp.
- Wrap the dough in cling wrap and let it rest at room temperature for 10 minutes.
- Brush a little oil on a large fork. Keep a wet towel nearby.
- Take about 1 tsp of dough (keep dough covered at all times) and roll between your palms to form a smooth ball.
- Press dough ball onto the back of your greased fork, and begin rolling from inner end to form a swirl. Place onto a plate lined with wax paper / cling film. Cover with a lid.
- Wipe the fork on the wet towel, and re-grease with a little oil. Repeat until all the dough has been shaped into swirls, wiping the fork between each shaping.
- Heat oil in a pan on medium-low heat.
- Fry the shaped kal kals on low-medium heat in small batches (they double in size as they cook), stirring constantly to prevent burning until all sides are golden brown.
- Drain on paper towel. Serve warm or cool completely before storing in an air-tight container for up to 10 days week.