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To make the beautifully shaped, crisp, deep-fried snack, use the tines of a fork to roll the dough and create indentations that are similar to the traditional way that most Goan families make.
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Kulkul is a must-have dessert snack that is served in the traditional Christmas Kuswar platter in Goa and Mangalore. In the weeks preceding Christmas, housewives gather in the courtyards and spend the afternoons creating batches of kulkuls while chatting with neighbours.
- All-purpose flour (maida) (2 cups)
- Coconut milk (nariyal ka dudh) (3/4 cup)
- Castor sugar (bhoora) ((2 tbsp))
- Butter (makkhan) (1 tbsp)
- Soda bicarbonate (1 tsp)
- Pinch of salt (for taste)
- Oil (for deep frying)
- In a large plate, add maida, salt and butter. Gently mix until the flour resembles fine breadcrumbs.
- Add sugar to the coconut milk and stir to mix well then add it to flour. Now add soda and knead the dough using coconut milk, set aside.
- Make small, marble-sized pedas (balls) with the dough and set them on a plate. Cover with a damp cloth to prevent them from drying out.
- Lightly grease the tines of a fork and flatten the pedas with it, then roll up the flattened dough from one side. It should resemble a tight curl.
- Heat oil in a deep pan on a medium flame, and fry the kulkuls for 2–3 mins until they turn golden brown.
- Remove and place on an absorbent paper to remove excess oil.
- When they have cooled down, store kulkuls in an air-tight container for up to one week.
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