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Sarson ka Saag

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A Goan sweet made especially during Christmas
Recipe By : Niru Gupta
Type: Desserts Serving: about 30 pieces Cooking Time: 1 1/2 hours


  • Flour (Maida) 1cup (120 g)
  • Semolina (Soojee) 1 cup (120 g)
  • Clarified butter (Ghee) 2 tbsp
  • Salt 1/8 tsp
  • Sugar, powdered cup (60 g)
  • Coconut milk or plain milk cup (60 ml)
  • Oil for frying


  • Mix the flour and semolina and rub the ghee into it.
  • Add the salt, sugar and milk and knead into firm dough.

  • Leave the dough to rest, covered for half an hour or so.

  • Make marble sized rounds of the dough.

  • Flatten each round on to the back of a fork, pressing lightly. Roll the top so that you get a curled up shape with the ridges showing on top.

  • Leave thus for half an hour or so, turning once.

  • Heat the oil till a drop of dough comes up at once.

  • Add as many pieces as come in comfortably without touching each other.

  • Lower the heat to medium and fry till brown on all sides.

  • Remove the kulkuls with a slotted spoon, drain on absorbent paper.

  • Serve at once or when cool, store in an airtight container.


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Current Rating 4/5 (1 votes)
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