Kalkals

Name: Kalkals
Yield: 5Pple
Cuisine: Kenyan
Ingredients: 1 kg All Purple Flour; 3 Cups water; 1 litre cooking oil; 1 Tbsp Cardamon Powder; 500 g Sugar; 1 Tbsp Vanilla Essence; 1 Fork or an unused clean comb

Sere Bites @cook_21286636

Nairobi

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Sere Bites @cook_21286636

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Ingredients

5Pple

1 kgAll Purple Flour
3 Cupswater
1 litrecooking oil
1 TbspCardamon Powder
500 gSugar
1 TbspVanilla Essence
1Fork or an unused clean comb

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Steps

1

Place the flour in a bowl (sifted). Add the cardamon and half a tsp of salt. Mix well. Gradually add water until it forms a smooth dough. Cover with cling film or a moist towel for 30mins.
2

Knee the dough for 5mins and make small balls (size of a plum) and place on a floured surface. Deep your finger in oil, oil the back of the fork or the comb. Flatten the door on the fork and roll it. Repeat the process
3

Heat oil in a pan and fry the Kalkals until light brown. Set aside.
4

Melt sugar on low heat. 1 cup of sugar needs 1/4cup of water to melt. Stir until all the sugar granules melt. Add the vanilla essence and stir. (Tip) To know if the sugar is ready, place a droplet on your thumb and press with your fore finger. If it's sticky, the sugar is ready
5

Toss the Kalkals in the sugar syrup, toss until the sugar crystallizes on the KalKals. Serve with Ginger Tea or Coffee