Kulkuls (Indian Christmas Sweets)

Mix All-Purpose Flour (2 cups), Semolina (1/2 cup), Powdered Confectioners Sugar (2 Tbsp), and Salt (1/4 tsp) in a bowl or combine and add to a food processor.

Add the Butter (1 Tbsp) and combine until you have little crumbs of dough similar to if you were making a crumble. Add the Eggland's Best Classic Egg (1) into the mix and pulse or mix by hand until the egg is incorporated.

Then add the Coconut Milk (1/2 cup) and pulse or mix with your hand until the dough comes together. Transfer dough to a lightly floured surface and knead till smooth. Add more flour if the dough is too wet.

Portion the dough into two and set aside one piece of dough – this will make it easier to work with. Roll dough into long thin logs about 1/2-inch (1-cm) thick and then cut them into 1/2-inch (1-cm) width pieces.

Set these pieces onto a tray and then take them over to your dining table so you can comfortably shape your kulkuls. Keep a baking tray or plates ready for the formed curls. It pays to spray them so the dough doesn’t stick.

Using the back of a fork or a gnocchi board, press a piece of the dough onto the fork or board depending on what you are using. Press the dough onto your device of choice and flatten it into an elongated oblong shape, about an inch in length. Roll the dough away from you till it forms a tight curl. Let the edges of the curls overlap and come together. Make these curls as tight as you can without compressing the outer ridges.

Place curls onto the oiled baking tray or plates. Repeat with the rest of the dough until all the dough has been used. You may need to oil your gnocchi board or fork so the dough doesn’t stick. Once all the dough has been shaped into curls, it's time to fry.

Heat Canola Oil (as needed) in a wok over medium-high heat. The amount of oil will depend on the pan you cook in.

Fry a handful of kulkuls at a time. You want then to turn a golden brown. This should take about 3-4 minutes. Drain well on plates lined with paper towels.

Finish frying the rest of the kulkuls. Allow them to cool completely.

Meanwhile, make a sugar syrup by mixing the Caster Sugar (1/2 cup) and Water (2 Tbsp) in a saucepan and placing over medium heat for 5 minutes till slightly thickened.

Place fried kulkuls in the pan and toss with the sugar syrup. Stir them gently with a spoon so they get coated evenly. Cool kulkuls before storing in an airtight container. They will last for a few weeks like this.