Goan Kulkuls are delightful, deep-fried, crispy sweets traditionally prepared during Christmas as part of the festive platter, often called "Kuswar." These bite-sized treats are shaped into tiny shells using a fork, comb, or special kulkul mold, creating a beautiful ridged texture that holds sugar or syrup perfectly.
*Their light, crunchy texture...
Goan Kulkuls are delightful, deep-fried, crispy sweets traditionally prepared during Christmas as part of the festive platter, often called "Kuswar." These bite-sized treats are shaped into tiny shells using a fork, comb, or special kulkul mold, creating a beautiful ridged texture that holds sugar or syrup perfectly.
Their light, crunchy texture and unique appearance make them a favorite holiday indulgence and a symbol of Goa's rich culinary heritage.
Ingredients
- 1/4cupSemolina
- 1tbspWhite butter
- 1/2tspsalt
- 1tspcinnamon powder
- 1/4cupMilk
- 1cupRefined flour
- 1/4cuppowdered sugar
- 2tbspicing sugar
- Oil to fry Kulkuls
- 1fork
How to make Goan Kulkuls ❤️
In a large bowl semolina, white butter, salt, and cinnamon powder. Rub in the softened butter until the mixture resembles breadcrumbs.
Sieve refined flour and powdered sugar, add milk gradually to form a smooth, non-sticky dough. Cover and rest for 20-30 minutes.
Take a small portion of the dough and roll it into a 1 inch pipe size . Cut evenly into small marble size balls.
Flatten the ball on the back of a fork or a clean comb. Gently roll it over itself to form a small shell shape. Repeat with the remaining dough.
Heat oil in a deep pan over medium heat. Fry the kulkuls in batches until golden and crispy. Remove and place on paper towels to drain excess oil.
Once cool, toss the kulkuls in powdered sugar to coat them evenly.
Tips & Tricks
Ensure the dough is soft yet firm. If it’s too soft, the kulkuls might lose their shape while frying; if it’s too stiff, shaping them becomes difficult.
Fry in small batches to prevent the oil temperature from dropping and to allow even cooking.
Let the kulkuls cool completely before tossing them in powdered sugar, as hot kulkuls can make the sugar clump.
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Ria Pai
(@riapai009)
Welcome to my food blog, where passion for cooking meets a love for exploring flavors. Discover easy-to-follow recipes and culinary inspiration from kitchens near and far. Lots of Love !!! ❤️ Welcome to my food blog, where passion for cooking meets a love for exploring flavors. Discover easy-to-follow recipes and culinary inspiration from kitchens near and...
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