Christmas is round the corner and my home already smells of Christmas goodness. Yes, I have started baking already. 🙂 I have a jar full of Kulkul’s ready to last the festive season and for giveaways. I am so excited to share this recipe today. I have flashes of memories, making these special goodies together with mom and my elder sister. If you haven’t heard of kulkuls before; they are delightful little crunchy tit bits resembling a sea shell. To be more precise they are little dough curls which are deep fried and then glazed with thick sugar syrup. These snow kissed goodies are extremely addictive.
It was only last week that, a group of friends and I decided to bake traditional cakes and cookies from our respective countries for the School Christmas Party. While I was deciding what to bake, I got reminded of this recipe. I had never made these on my own, and so went the distressed call to my mom for the recipe. My grandmother passed this recipe down to her. Apparently Kulkul’s are very popular in Goa and Catholic homes but they were very popular at my place as well. Well I really didn’t know much about the history or roots of this lovely confectionery before this post. Hopefully my co-bloggers from Goa can throw some light here. Making these is such a great way to bond with family; sitting and shaping these curls together. I thoroughly enjoyed it since I got my little helpers to do this as well. 🙂
Warning: Making a bulk of these, is a time consuming process but so enjoyable. I used a kilo of flour proportions for the party, but the below proportions are perfect for a family.
2 cups or 220 g all-purpose flour
½ cup or approx. 80 g semolina
4 tbsp powdered sugar
¼ tsp. Salt
1 Egg (optional)
3 tbsp. melted butter or oil
½ cup coconut milk or milk
Oil for deep frying
4.5 cups or 440g powdered sugar for dusting the kulkuls
- Combine all the dry ingredients – flour, semolina, sugar, salt.
- Add the egg, oil and stir it into the dry mixture. You should have sand like texture now. If you want to skip the egg, you can. The egg only enriches the dough.
- Add coconut milk, as required, to bring the dough together. The dough should be stiff yet pliable.
- Let the dough rest for half hour before you start rolling it. You could rest it overnight in the refrigerator but allow it to return to room temperature before rolling it.
- Next take a small piece of dough and using the back of a fork stretch the dough across the back. Then gently roll the dough up into a curl and seal the flap to prevent it from opening up during frying.
- Place them separately on a plate until all the kulkuls are shaped. You do get Kulkul rollers in the market. Since I didn’t have one, I used the fork.
- Heat the oil and deep fry the kulkuls in batches on medium-low heat. Keep stirring gently so it cooks evenly on all sides. Do not overcrowd the pan with oil, as it will bring down the temperature of the oil drastically. So it is important to do this in small batches.
- Once they turn golden brown, remove and drain on absorbent paper.
- Transfer to another plate and while it is still warm, dust with powdered sugar or roll them in sugar.
- When it is cooled completely transfer to an air tight container.
Note: You don’t have to be perfect with the shapes here – that’s the beauty of this sweet. It still tastes delicious.
Also, traditionally I think these are glazed with sugar syrup, but I skipped that part due to lack of time. I prefer the coating of sugar powder instead.
Hope you enjoy this recipe with the step by step instruction pictorial and do give it a try.
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