Goan
Kormolas
- Duration: 35 mins
- Serves: 8-10 people
Authenticity Slice
The shape of this snack resembles a flower. To retain the shape and colour, kormolas are often made in small batches and deep fried until crisp, some families like to add nutmeg or cardamom for additional flavour and aroma.
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Trivia Tadka
The shape of this snack resembles a flower. To retain the shape and colour, kormolas are often made in small batches and deep fried until crisp, some families like to add nutmeg or cardamom for additional flavour and aroma.
Ingredients
- All-purpose flour (maida) (2 cups)
- Coconut milk (nariyal ka dudh) (3/4 cup)
- Castor sugar (bhoora) (3/4 cup)
- Butter (makkhan) (1 tbsp)
- Salt (a pinch)
- Oil ( for deep frying)
Method
- In a large bowl, mix together flour, sugar, salt and butter.
- Add 2 tbsp of coconut milk at a time and knead into a very firm, non-sticky dough.
- Break an orange-sized piece of the dough and roll it into a large rectangle that is fairly thin and about 3x8 inches.
- Cut the large rectangle into 1-inch squares.
- Bring together the opposite corners of the square, pinch them together and give them a small twist.
- Now, bring the other two remaining corners to the back and twist to make a kite-shaped structure.
- Twist the edges tightly so that the kormolas retain their shape while deep frying.
- Heat oil in a kadhai and slowly slide in a few kormolas into the oil and deep fry on a medium-low flame for 2–3 mins until they turn golden brown.
- Remove from oil and place them on an absorbent paper to drain excess oil.
- When cool, store in airtight jar and serve during snack time.
