Kal Kal

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.