A Time To Bond

Savoury Kal Kals




Kal Kals, Rose Cookies And Diamond Cuts


Christmas is a time for bonding and Kal Kals, Rose Cookies And Diamond Cuts provide ample opportunity to do so. As children, all of us were roped in for the making of these whether we liked it or not. We were each given a large, steel tray and a fork and the whole family would sit together to make Kal Kals. This was the time we talked, joked, fought and competed with each other to be the best. While making Rose Cookies each of us had to take turns dipping the moulds in oil and frying them ably supervised by my Mum. When it came to Diamond Cuts, one would roll out the dough, another would cut them into diamond shapes and the third would fry the delicious spicy offerings. Many hands make light work and it is no wonder huge amounts of eats would be ready in minutes.

Dare to be different and make these Savoury Kal Kals. Guaranteed to please.

The Recipe

1/2 kg refined flour; 50 gms salted butter; 1 tbsp ground ginger garlic green chilli paste; 1/2 tsp baking powder; water for mixing.
Sieve the flour and baking powder together and place in large mixing bowl. Stir in the butter, egg, essence and mix well. Add enough water to form a soft, pliable dough. Knead for 10 minutes. Make small marble sized balls and press each one flat on a fork (see photograph) and roll into Kal Kals. Arrange on flat tray sprinkled with flour to prevent Kal Kals from sticking. Heat oil and fry in three or four batches until the Kal Kals rise to the surface and are golden brown. Drain and cool.

Sugared Kal Kals

The Recipe


1/2 kg refined flour; 50 gms salted butter; 1 egg;1 tsp vanilla essence 1/2 tsp baking powder; water for mixing. Vegetarians can leave out the egg. 1 litre oil for frying.

Sieve the flour and baking powder together and place in large mixing bowl. Stir in the butter, egg, essence and mix well. Add enough water to form a soft, pliable dough. Knead for 10 minutes. Make small marble sized balls and press each one flat on a fork (see photograph) and roll into Kal Kals. Arrange on flat tray sprinkled with flour to prevent Kal Kals from sticking. Heat oil and fry in three or four batches until the Kal Kals rise to the surface and are golden brown. Drain and cool. Next day sugar them.

For Sugaring: 200 gms sugar; 2 tbsp water.

Boil together in heavy bottomed pan to a one string consistency. Add the Kal Kals and give it a good whirl. Transfer to tray lined with baking paper and cool. Store in airtight containers.

Diamond Cuts

The Recipe

1/2 kg refined flour; 50 gms salted butter; 1 tbsp ginger garlic paste; 1 tsp jeera seeds; 1/2 tsp pepper powder; 1/2 tsp baking powder; water for mixing; 1 litre oil for frying.

Sieve the flour and baking powder together and place in large mixing bowl. Stir in the butter, pepper powder, jeera seeds, ginger garlic paste and mix well. Add enough water to form a soft, pliable dough. Knead for 10 minutes. Divide dough into five portions and roll each one into a thin chappathi. Cut into strips diagonally and then cut each strip into diamonds. Place on trays sprinkled with flour. Heat oil and fry in three or four batches until golden brown. Coll and store in airtight containers. This is one of my favourites and well worth the effort spent.

Rose Cookies This is another favourite and nothing beats the home made ones.

The Recipe


1 cup refined flour; 1 egg; sugar to taste (it can be as sweet as you like); few drops vanilla essence; 1 litre oil for frying.

To Season Rose Cookie Moulds: wash in soap and water. Dry well. Soak in the 1 litre oil for 1 week.

Mix the above ingredients except the oil to a dosai batter consistency. Heat the Rose Cookie moulds in the oil. Dip the moulds in batter and fry the cookies till they slip off the moulds , a lovely golden brown. Cool and store in air tight containers. Happy eating and may you all be blessed.