Goan Kulkuls ❤️

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Ria Pai (@riapai009)

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...

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Prep Time
20min
Cook Time
5min
Total Time
25min
Goan Kulkuls ❤️ recipe

Ingredients

4 Servings
(1 serving = 1 small bowl )
  • 1/4cup
    Semolina
  • 1tbsp
    White butter
  • 1/2tsp
    salt
  • 1tsp
    cinnamon powder
  • 1/4cup
    Milk
  • 1cup
    Refined flour
  • 1/4cup
    powdered sugar
  • 2tbsp
    icing sugar
  • Oil to fry Kulkuls
  • 1
    fork

How to make Goan Kulkuls ❤️

  1. In a large bowl semolina, white butter, salt, and cinnamon powder. Rub in the softened butter until the mixture resembles breadcrumbs.

    Step 1.1: In a large bowl semolina, white butter, salt, and cinnamon powder
  2. Sieve refined flour and powdered sugar, add milk gradually to form a smooth, non-sticky dough. Cover and rest for 20-30 minutes.

    Step 1.1: Sieve refined flour and powdered sugar, add milk gradually to form a smooth, non-sticky dough
    Step 1.2: Sieve refined flour and powdered sugar, add milk gradually to form a smooth, non-sticky dough
  3. Take a small portion of the dough and roll it into a 1 inch pipe size . Cut evenly into small marble size balls.

    Step 1.1: Take a small portion of the dough and roll it into a 1 inch pipe size
    Step 1.2: Take a small portion of the dough and roll it into a 1 inch pipe size
  4. 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.

    Step 1.1: Flatten the ball on the back of a fork or a clean comb
    Step 1.2: Flatten the ball on the back of a fork or a clean comb
    Step 1.3: Flatten the ball on the back of a fork or a clean comb
    Step 1.4: Flatten the ball on the back of a fork or a clean comb
  5. 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.

    Step 1.1: Heat oil in a deep pan over medium heat
  6. Once cool, toss the kulkuls in powdered sugar to coat them evenly.

    Step 1.1: Once cool, toss the kulkuls in powdered sugar to coat them evenly

Tips & Tricks

  1. 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.

  2. Fry in small batches to prevent the oil temperature from dropping and to allow even cooking.

  3. Let the kulkuls cool completely before tossing them in powdered sugar, as hot kulkuls can make the sugar clump.

FAQS

  1. What is the best way to shape the kulkuls?

    You can shape the kulkuls using a fork, a clean comb, or a special kulkul mold. Flatten the dough ball on the back of the fork or comb and gently roll it over itself to form a small shell shape.

  2. Can I make kulkuls in advance?

    Yes, you can prepare the kulkuls in advance. After frying, allow them to cool completely and store them in an airtight container. They can stay fresh for several days.

  3. What can I substitute for white butter in this recipe?

    You can substitute white butter with unsalted butter or ghee. Both will provide a similar richness to the kulkuls.

  4. How do I know when the oil is hot enough for frying?

    To check if the oil is hot enough, drop a small piece of dough into the oil. If it sizzles and rises to the surface, the oil is ready for frying.

  5. Is it possible to bake kulkuls instead of frying them?

    While traditional kulkuls are deep-fried for a crispy texture, you can try baking them at a high temperature. However, the texture may differ from the classic fried version.

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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...

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