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Kulkuls - Crunchy Whirls of Festive Fun - Sweet, Spiraled, Irresistible



Plum cakes may be the classic Christmas treat, yet adding kulkuls can bring a delightful twist to your Christmas menu this year. In many Indian Christian households, particularly in Goa, Kerala and Mangalore a cherished tradition is the making of kulkuls. These yummy deep fried, bite-sized pastry are crunchy on the outside and kinda flaky on the inside.

The history of kulkuls  are believed by many to have originated from the Portuguese style of sweet making. This was later adapted by Goan Christians into a festive essential during Christmas season. The technique of creating small, curled pastries was likely inspired by the Portuguese practices, but over a period of time, Indian households have made it uniquely their own, incorporating local ingredients and flavours.

These little delicacies are fun to make with the family. It takes time to roll each one with a fork, so I got my two teens to join in along with me!! Making kulkuls is definitely a labor of love, but the results are so compelling and enjoyable that the effort becomes part of the pleasure.

Kulkuls are not only delicious but also durable. This kulkul recipe ensures that once cooled, they can be stored in an airtight container at room temperature for up to 2-3 weeks.

Hence, with some Christmas songs humming along in the background…this year we made kulkuls as a family….rolling, shaping, laughing, relishing and making memories.

So, here’s the recipe:

 

Ingredients:

4 cups all-purpose flour (maida)

4 tbsp semolina (suji)

Seeds of 2 cardamom pods

2 Tbsp ghee (clarified butter)

1 egg

1 tsp salt

tsp baking soda

4 tbsp sugar

1-1.5 cup coconut milk/plain milk

Oil for deep frying

 

Method:

In a mixer grinder, powder the semolina, sugar and cardamom together.

Sieve this into to the all-purpose flour.

Add in the salt and baking soda and mix well.

Add the ghee and egg. Mix well into a good crumbly texture.

Add the milk little by little and knead into firm dough.

Leave the dough to rest, covered for 1/2 hour or so.

Make marble sized balls of the dough. Flatten each round on to the back of a fork, pressing lightly.

Roll the top so that you get a curled-up shape with the ridges showing on top.

Heat the oil till a drop of dough comes up at once.

Add as many pieces as possible into the oil so that they don’t touch each other.

Lower the heat to medium and fry till brown on all sides.

Remove the kulkuls with a slotted spoon and drain on tissue paper.

Once cooled down, store in an airtight container.

 

You can either dust powdered sugar or icing sugar on top of the warm kulkuls or make a sugar syrup and coat it well over the kulkuls.

 

Getting the older kids on board usually works out best while shaping the kulkuls. That way you'll be able to make a larger batch! Since they keep very well if stored in an airtight container, you can make them ahead to enjoy for the holidays. This makes them a perfect treat to prepare early and share with family and friends during the festive season.

 

Kulkuls are not only a delicious treat but also a symbol of togetherness and celebrations, cherished by families and shared with friends and neighbours during the festive season.   

 

While plum cakes remain the hallmark of Christmas, kulkuls can add a charming new flavor to your spread. Go ahead, have some fun with it!!!




 


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