Goan Kulkuls ❤️

To ensure your Goan Kulkuls are crispy and light, it's important to rub the white butter into the semolina mixture until it resembles breadcrumbs. This technique helps create a flaky texture. Additionally, frying them at the right temperature—medium heat—will prevent them from becoming greasy.

Yes, you can make Goan Kulkuls gluten-free by substituting the refined flour with a gluten-free flour blend. Just ensure that the blend you choose has a similar texture to all-purpose flour for the best results. You may need to adjust the liquid content slightly to achieve the right dough consistency.

To store leftover Goan Kulkuls, place them in an airtight container at room temperature. They can stay fresh for up to a week. If you want to keep them longer, consider freezing them. Just make sure they are completely cool before placing them in a freezer-safe bag or container.

Goan Kulkuls pair wonderfully with other traditional sweets like Bebinca, a layered coconut cake, or Dodol, a sweet made from coconut milk and jaggery. You can also serve them alongside a hot cup of chai or coffee for a delightful treat during the festive season.

If you don't have cinnamon powder on hand, you can substitute it with nutmeg or cardamom powder for a different flavor profile. Both spices will add a warm, aromatic touch to your Kulkuls, enhancing their festive appeal.