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Method: Mix all the dry ingredients with the white butter or ghee to it, and knead lightly to make a crumbly mixture. Pour the coconut milk, a little at a time, to make a pliable but firm dough. Don’t add too much, or you’ll make it sticky. You can also use a little water, if you don’t want to use only coconut milk. Cover the dough with wet cloth and let it rest for half an hour. Pinch off and roll the dough into pea-sized balls. Kulkuls are traditionally shaped using a wooden tool with ridges in it. However, it’s easy enough to do this using a greased fork. Place each ball on the back of a fork as shown in photo 1.

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