• Servings: 8 kgs. of Kulkuls
  • Difficulty: Average
  • Print

These kulkuls turn out delicious and can be stored in an airtight container for months without spoiling. Kulkuls take longer to fry than nevries.  Fry in hot oil or ghee in small batches, on medium heat so that the inside cooks well. Dust with icing sugar while still hot.  If you like the biscuity taste keep the same quantity of ghee but if you like them crunchy halve the quantity of ghee i.e. if making a third of this recipe, use 1 kg. maida, 600 gms. fine rawa, 150 gms. ghee & 150 gms. sugar and omit the eggs.


  •  3 kgs. maida
  • 2 kgs. fine rawa
  • 1 kg. sugar
  • 4 eggs (optional)
  • Salt to taste
  • 1 kg. ghee (melted)
  • Coconut juice as required
  • Icing sugar for coating
  • Ghee or Oil for frying


  1. Sieve the maida and rawa, mix all ingredients upto melted ghee and knead to a soft dough with coconut milk.
  2. Form into kulkuls on a comb, fork or kulkul mould, seal the edges well and fry to a golden brown on medium heat.
  3. Drain, remove to a plate and dust with icing sugar when still hot.
  4. Cool and store in an airtight container.

Check out the video – for a small quick batch of Kulkuls

Made these with half the quantity of ghee i.e. 1/2 kg. flour (maida), 300 gms. rawa, 75 gms. ghee, 75 gms sugar, salt to taste, 2 cups coconut milk.

They came out nice and crunchy!  Don’t make them too brown as they will turn out over-fried and hard.

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