Sift all-purpose flour and a pinch of salt into a mixing bowl.

Melt ghee until warm and slightly golden. Pour it over the sifted flour and mix it with your fingertips until it resembles breadcrumbs.

Add a pinch of baking soda and vanilla essence to the flour mixture. Mix everything thoroughly.

Gradually add about 3 tablespoons of milk to the flour mixture. Knead it into a soft, smooth, and pliable dough. Cover the dough and let it rest for 10-15 minutes.

Pinch off small portions of dough and roll them into marble-sized balls. Flatten each ball on the back of a fork to create ridges. Carefully roll the flattened dough off the fork to form a curl and press the ends lightly to seal.

Heat oil in a deep frying pan over medium heat. Fry the shaped Kulkuls in small batches, turning them occasionally, until golden and crisp. Remove them using a slotted spoon and place them on paper towels to drain excess oil.

Use a tea strainer to sprinkle powdered sugar over the Kulkuls while they are still warm. This helps the sugar stick to the Kulkuls evenly. Repeat the process with the remaining batches, frying them and sprinkling powdered sugar while warm.

Enjoy the Kulkuls immediately or store them in an airtight container once cooled. They stay fresh for up to a week.