Kulars (Parsi Crullers)
These traditional Parsi fried pastries, known as Kulars, are a delightful cross between a cookie and a cruller, featuring a rich dough made from wheat flour, butter, and eggs. Spiced generously with aromatic nutmeg, the dough is rolled thick, cut into strips, and formed into intricate lattice or diamond shapes before being deep-fried in ghee to a golden-brown perfection. The result is a crisp, flaky treat with a tender interior, perfect for serving with afternoon tea or during festive occasions.
Ingredients
- 1/2 pound Wheat flour (all-purpose flour) (Originally 'Mill's No. 1 Wheat Flour'.)
- 1/4 pound Powdered sugar
- 1/4 pound Butter (Approx. 1/2 cup or 1 stick.)
- 2 whole Eggs
- 1 teaspoon Nutmeg (Freshly grated. Originally '1 crushed nutmeg'.)
- 3 cups Ghee (For deep frying. Quantity estimated.)
- 2 tablespoons Water (For sealing the dough shapes. Quantity estimated.)
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Instructions
- 1Separate the eggs. Beat the yolks thoroughly with a fork. Whisk the egg whites until they form stiff peaks.
- 2In a large mixing bowl or platter, combine the powdered sugar and butter. Add the grated nutmeg and mix well until creamy. Incorporate the beaten egg yolks and stiff egg whites into the flour, then combine everything with the butter-sugar mixture to form a cohesive dough.
- 3Roll out the dough to about 1/2 inch thickness. Cut the dough into thin strips. To shape, form an outer frame (like a circle, diamond, or cake shape) with one strip, sealing the ends with a little water. Take other strips and arrange them inside the frame to create a lattice or net pattern, ensuring all connection points are sealed securely with water so they do not separate during frying.
- 4Heat the ghee in a large kadhai (wok) or deep fryer. Fry the shaped pastries over a low, gentle flame to ensure they cook through without burning. Fry until they turn a rich golden-brown color. Remove and drain excess ghee.
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