Goan
Kormolas
- Duration: 35 mins
- Serves: 8-10 people
Trivia Tadka
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.
