Kulkuls
AI-drafted · awaiting admin review
Small curled dough shells made by rolling dough over a fork or comb and frying them until crisp, then coating them in sugar syrup.
Region: GoaOccasion: ChristmasTime: 1 hr 30 minServes: About 60 piecesEggetarian
Ingredients
- 2 cups maida (refined flour)
- 2 tbsp semolina
- 2 tbsp butter or ghee
- 1 egg
- About ½ cup thick coconut milk
- Pinch of salt
- Oil for deep frying
- 1 cup sugar and ¼ cup water for the coating
Method
- Mix the flour, semolina, salt and butter. Add the beaten egg and enough coconut milk to make a firm, smooth dough. Rest for 30 minutes.
- Pinch off marble-sized pieces. Press each piece onto the back of a fork or a clean comb and roll it off so it curls into a ridged shell.
- Deep-fry the kulkuls on medium heat in small batches until light golden and crisp. Drain and cool.
- Boil the sugar and water to a thick, one-thread syrup. Toss the kulkuls in the syrup until coated and keep stirring as they cool so the sugar sets in a white crust.
- Store in airtight tins.
History
Kulkuls are part of the Goan Catholic Christmas kuswar. Children often help shape them on the days before Christmas.
Significance
Shaping kulkuls together is a family Christmas activity, and the finished sweets are shared with neighbours of all communities.