Kul Kuls are my favorite sweet treat over the holidays. It’s fair to say that it doesn’t feel quite like Christmas, unless I make a batch of these crispy deep fried dough springs. This recipe is adapted from my Aunty Celie’s recipe that I prepared a few years ago. The recipe is pretty much the same,

I just added some semolina for extra crispiness and removed the egg yolks from the original recipe to make it crispier. This special dough is made with flour, Coconut milk, sugar and the star ingredient – melted ghee. This turns the dough into a golden hue. The dough is then flattened and rolled on a comb to create a spring like look.

The fact that eggs are omitted in this recipe, not only makes the end result crunchier, I also like that the oil doesn’t froth when you fry a batch. Typically I would have to switch to clean oil half way through a batch and now I can just keep frying which is a bonus!

Eggless Kul Kuls

4.93 from 39 votes


  • 1 3/4 cup – 300 gms Sugar
  • Pinch of Salt
  • 1 cup Coconut Milk
  • 700 gms sifted all purpose Flour
  • 3 tbsps Semolina
  • 200 ml melted and cooled Ghee


  • Mix together the sugar, coconut milk and salt
  • Using a paddle attachement start adding in the semolina and flour
  • Halfway through switch from a paddle attachment to a dough hook
  • Add the melted ghee and keep kneading
  • Divide, wrap in plastic wrap and chill
  • Divide into thin logs about 1 cm in diameter, cut these in about 2 cm lengths and then roll on a comb
  • When you have them all prepared, deep fry in hot oil and keep aside