Kulkuls are bits of sweet dough shaped into small curls which look like butter curls or shells. Kulkuls are called as "Kidyo" in Konkani language which means worm as they look like silkworms. There are slight variations in the recipe for Kulkuls depending on whether one likes it crunchy, crunchy and soft, with or without glaze, frosted, lightly dusted with sugar powder.
Kulkuls are traditional Mangalorean as well as Goan sweet snack which is traditionally made for Christmas and served to near and dear during the festive season. They are an integral part of "Kuswar" which are served when friends and family visit during Christmas. They are also distributed to neighbours and shared as gifts along with other traditional sweets.
Ingredients:
•Flour - 2 cups
•Semolina - 1/2 cup
•Sugar Powder - 2 tbsp
•Oil - 2 tbsp
•Salt - 1/4 tsp
•Coconut Milk - 1/2 cup
•Oil for deep frying
Method:
1. In a large bowl, combine flour, semolina, sugar, salt and oil.
2. Use a little coconut milk at a time and knead to a smooth dough. The dough should not be sticky.
3. Keep it covered for about 1 to 2 hours.
4. Now pinch off little bits of dough and roll them into smooth balls.
5. Place a small ball of dough on the fork.
6. Using the fingers, press down lightly and flatten the dough into a uniformly thin rectangular shape that covers the roller.
7. Roll the rectangle from one end to another with the fingers. Seal the edges well with the fork.
8. In a wok, heat oil till hot.
9. Deep fry kulkuls in small batches.
10. Once they are done, drain them and transfer them on to absorbent paper.
11. Immediately dust with sugar powder or glaze them with sugar syrup.
Ingredients for Sugar Glaze:
•Sugar - 1 cup
•Water - 1/3 cup
Method:
1. Heat sugar and water in a pan.
2. Stir to dissolve the sugar completely.
3. Bring to a boil and then allow the sugar syrup to reach a one string consistency.
4. Drop the cooled kulkuls into the syrup and mix to coat the kulkuls evenly with the sugar syrup.
5. Transfer them quickly on a large plate or tray.
6. Immediately separate them with a fork so that they do not stick to each other.
7. Let them cool to dry out. Then store in an airtight container.
8. For frosted kulkuls, the syrup should be thick.
