Teff Kal Kal
Recipe type: Dessert, Snack
- 50 grams (1/4 cup + 1½ tablespoon) Maskal Teff flour - Ivory
- 40 grams (1/4 cup) rice flour
- 38 grams (2 tablespoon+ 1 teaspoon) cane sugar
- 2 green cardamom (seeds only)
- a pinch of salt
- ½ teaspoon vegetable oil
- ⅛ teaspoon baking soda
- 2½ tablespoon (42 ml) water
- Vegetable Oil, for deep frying
- 1 tablespoon vegetable oil
- 1 tablespoon water
- ¼ cup sugar
- ¾ teaspoon ground cinnamon
- In a bowl, combine the sugar and cinnamon together. Set aside.
- Grind the sugar and cardamom seeds (discard skin) together until powdered.
- In a bowl, combine the Maskal Teff® flour - Ivory, rice flour, cardamom sugar, salt, oil and baking soda. Adding a little water at a time, combine to form a sticky but moist dough. Do not over knead. Keep dough covered while you shape the kal kal.
- Take a little oil and water in two separate bowls and set aside. You'll need it to grease the fork and dough as you shape the kal kal.
- Grease a fork with oil.
- Take a small piece of dough and roll it into a smooth ball between your palms.
- Place on the fork, dip your finger in water and press down, smoothing it across the length of the fork tines. Start at one end and roll.
- Repeat with the remaining dough. When the fork gets too sticky, wipe down with a wet towel (or rinse off in a bowl of water, then dry), grease with oil and continue.
- Heat oil in a small pan for deep frying.
- On low-medium heat, fry the rolled kal kal in small batches (4-5 per batch), until golden brown on all sides. Ideally, it should be crispy on the outside and soft on the inside.
- Drain and toss in the cinnamon sugar (this is an optional step). Shake off excess sugar.
- Serve warm. Keeps well for a week stored in an airtight container, although it will lose some of its crispness as it cools.