Crispy Kulkuls - Christmas Special Sweet Snack

Steps

1. 1
   In a mixing bowl, combine rice flour, ghee, and all-purpose flour. Mix well until the ghee is evenly distributed throughout the flour.
2. 2
   Add powdered sugar and cardamom powder. Continue mixing until all ingredients are well combined.
3. 3
   Gradually add cooled milk in small amounts while mixing, until the dough reaches a soft, pliable consistency similar to chapati dough.
4. 4
   Cover the dough and let it rest for 5 minutes.
5. 5
   While the dough rests, heat oil in a pan over medium heat.
6. 6
   Divide the dough into small balls and press into a mold or shaper to create the kulkul pattern.
7. 7
   Gently roll the shaped dough and ensure all edges are sealed to prevent it from falling apart during frying.
8. 8
   Fry the kulkuls in medium heat until golden brown. Avoid high heat as it will brown the outside quickly while leaving the inside uncooked.
9. 9
   Drain the oil and let the kulkuls cool completely, preferably under a fan. They will become crispier as they cool.
10. 10
    Store the completely cooled kulkuls in an airtight container for up to two weeks.