KulKul – The Sweet X’mas Treat From Goa

Kulkul is a deep-fried sweet snack. It is made by frying a sweetened dough of flour, coconut milk, and sugar is shaped into intricate curls. Vegetarian | Egg Free

Kulkul is a treat made in most Christian homes in the Mangalore/Goa region during Xmas. If you are not Christian chances are your neighbor will be sending you hampers with goodies and Kulkul will be among them. Some Like to dust it with powdered sugar, and some make it extra sweet with a glaze, but they all will have the characteristic ridged curl shape.

Kulkul, Kalkal – What is in a Name?

I say Kulkul and they say Kalkal or Kidiyo. All these are names for the same snack. That last name needs some explanation. Kidiyo means worms. Why would someone give it this name? Maybe one should visit Goa and research the local flora and fauna and find out! You got me, of course, I have no clue! The truth is that bugs never get a chance to partake in this treat when I make it. Gone is 60 seconds is more like it.

Ingredients

These sweet curls are made with common ingredients of the region – flour, sugar, coconut, ghee/butter, and optional flavoring. I use vanilla, but you can leave it out or add a pinch of cardamom powder or a dash of rose water.

I have seen recipes that use eggs and baking powder as well. These are not needed in this recipe and adding these will make the Kulkuls puff up more creating a more spongy structure. Using the proportions given in the recipe will make Kulkuls that are crisp but hard when cooled.

Making Kulkul Dough

Kulkul dough is made by kneading the flour, sugar, salt, and vanilla with coconut milk. Powder the sugar in a blender if it is not fine-grained. Mix with flour, a pinch of salt, and softened butter. Rub the butter into the flour and add the vanilla extract. Add a few Tbsps of coconut milk and start to knead. Add more coconut milk as needed to make a stiff dough. If the dough has turned soft add more flour and bring it back to a stiff consistency. Cover and let rest for 10 minutes.

A  word  of  advice  though ,  if you are  making a  large  batch make   sure  you have  help in the  kitchen .  Rolling out  these  little  darlings  are   time  consuming .

Shaping Kulkuls

They have special paddles/moulds to shape kulkuls. These create a finer ridge shape than I have here. Combs and forks are other options. I do not recommend using combs – even if it is reserved only for making kulkuls – as it is not made with food grade plastic.

Here is How to Use a Fork to Shape Kulkuls

Pinch of a  piece of  dough a little  bigger  than a  marble. Roll into a ball and  flatten it by pressing it  on the back of a  fork. Roll back the flattened piece  so the   indentations from the  fork are  visible. (See the video)

This shaping is for  decorative  purpose only –  the   dough  can be pinched off  flattened  and fried as it is too.

Frying

Heat enough oil in a thick bottomed pan to submerge the shaped Kulkuls. The oil should be hot but not smoking to fry the Kulkuls. Keep the heat at medium and place a few Kulkuls at a time in the hot oil. Turn a few times to fry the Kulkuls on all sides. Remove from the oil when it is golden brown and drain on paper towels.

Here is an easy way to test – place a small piece of dough in the hot oil, if it sizzles and floats the oil is hot enough, if it browns the oil is too hot, if it sinks and very few bubbles appear then it is not hot enough.

Dust with powdered sugar after the Kulkuls are cooled a little but while still warm.

More Christmas Recipes

• Cardamom Bread – Pulla
• Lucia Rolls
• Kulkul
• South Indian Home brew – Grape wine
• Bigos – Hunter’s stew
• Baath Cake or Bathika from Goa
• … More