Kulkul

Directions

• Combine maida (all-purpose flour), rawa (semolina), powdered sugar, butter, cooking soda, and a pinch of salt in a mixing bowl. Gradually add warm milk, just enough to form a soft dough. Let the dough rest for at least half an hour.
• Pinch off small portions of the dough and roll them into gooseberry-sized balls.
• Lightly grease the back of a fork. Take one dough ball at a time, flatten it slightly, and press it against the back of the fork. Gently peel it off and roll it to create a shell-shaped kul-kul. Repeat this process with the remaining dough.
• Heat oil in a kadai over medium heat. Once hot, fry the kul-kuls in batches until they are crisp and golden brown. Ensure not to overcrowd the kadai.
• In a separate thick-bottomed vessel, dissolve sugar in just enough water to cover it. Bring it to a boil and continue boiling until it reaches a one-string consistency. Stir in the cardamom powder, then turn off the heat.
• Add the fried kul-kuls to the sugar syrup, tossing them gently to ensure they are evenly coated. Spread the coated kul-kuls on a plate and allow them to cool. As they cool, the sugar will crystallize, forming a sugary shell on each piece.
• Once cooled, separate the kul-kuls and store them in an airtight container. Enjoy these sweet treats whenever you like!