As Christmas comes closer, I see so very many posts of Christmas cookies and treats pop up all over the place. A lot of the treats that you now see have evolved over the years. In the last couple of years, I have seen and tried out a few that are brand new to me and I wouldn’t have known of if it wasn’t for the internet. These were so much easier and quicker to make than the kind of Christmas sweets I am used to making, not to mention absolutely delicious. Today, however, I’m going to share with you a Christmas treat that I’ve grown up with, these gorgeous Kulkuls. This is a traditional Goan sweet and if you haven’t had them before these are little deep-fried, sweet, pastry bites.
This sweet called Kulkuls (cuhl-cuhls), is something I’ve grown up with. Every year, at around this time the family would gather to make these little treats. And yes, it is a family affair. This little bites of fried, sweetened pastry take a while to make. Since, many hands make for light work, my Grandma, my Mum, my Father (whenever he was on leave from work), my brother and I would sit down to make these sweets. We’d make a massive batch of this every year and it would take a whole evening from start to finish. That being as it is, we’d make Kulkuls every single year. These little fried dumplings can be sweetened to your liking and they have a long shelf life. The batch that we used to make around this time, would last till the end of Jan. In all honesty, they’d probably keep much longer, but they are so tasty and addictive, they’ll be finished long before that.
Most of my family recipes, the old Goan ones have been handed down from one generation to another. The weird part is almost all of these recipes, never had fixed quantities of ingredients mentioned. The recipe is very forgiving and I’ve managed to chart down some quantities for reference. This quantity is a much more manageable batch size than what I’m used to, but you could cut it down further, if you need to. The process should take a couple of hours but I think its all worth it. While I did manage to get step by step pictures of the process, I didn’t manage to take a picture of the batch after it was done frying. So for the time being, I am putting up a picture of our platter of traditional Goan Christmas sweets from last year which has some kulkuls on it. I”ll try and get a better one this year.
 |
| L-R: Date Rolls, Nankatais, Kulkuls, Chonya Doce, Perad, Milk Cream |
Kulkuls
1/4 kg Semolina (rava)
1/4 kg All purpose flour (maida)
1 egg
A splash of milk
3 tbsp clarified butter (ghee)
1/3 can coconut cream (400ml can) (You could also use about 150 ml freshly extracted coconut juice)
2 fat pinches of salt, or to taste
Superfine (or powdered) sugar, to taste (Start with a couple of heaped tablespoons and add more as needed)
Oil, for deep frying
Knead all the ingredients to a dough using milk as needed.
Kneading the dough once its done, should leave a slight trace of ghee on your hand, but only just. If your dough is on the dry side, add a little more ghee and knead again. This ensures that the dough doesn’t stick to the forms we’re using to shape the kulkuls.
Taste a little pinch of the dough for sweetness. I tend to not make these too sweet so that it cuts through all the other sweetness on the plate. If you think you want the kulkuls sweeter, add some more sugar and knead into the dough.
Cover the dough with a damp cloth and let it rest for about half and hour.
To shape the kulkuls, you can use a variety of things. We now use these paddles that are specifically used for kulkuls. If you don’t have these paddles, you can use the back of a fork or a new, clean haircomb.
Work with a small portion of the dough at a time. Keep the unused dough covered with a damp cloth while you work with the rest. Roll into a long sausage shape and cut into pieces.
Working with one piece at a time, place the piece of dough on the paddle.
Using your thumb, flatten the dough into a rectangular piece as shown in the pictures below.
Starting with the end closest to you, gently life the dough and roll away from you, keeping the roll fairly tight.
Lightly press the edge of the roll to seal it up so that it doesn’t open up while frying.
Adjust the size of the pieces of dough to suit the size of the kulkuls you need.
Repeat with the rest of the dough. As you shape the kulkuls, keep them on a flat tray. I turn a cookie sheet upside down and use the back of the tray.
When they are all done, heat some oil for deep frying.
Test that the oil is hot enough by gently dropping a small bead of dough into the oil. If it bubbles in the oil, instantly and comes to the top, the oil is hot enough.
Keep the oil on medium heat.
Gently tip the kulkuls into the oil. Don’t overcrowd the pan. Fry them in small batches as the oil may froth a little and bubble up and spill over. Start with the ones that were shaped first.
When the kulkuls are golden brown, drain using a slotted spoon and place on some kitchen paper to drain off any excess oil.
Repeat with the rest of the kulkuls until they are all fried up.
When the kulkuls have completely cooled down, store in an airtight container.
Enjoy this lovely addition to your Kuswar platter.
** I’m hoping to get more pictures this year and will add them to this post.
If you’re looking for other Kuswar recipes, you can find them here –
1) Marzipan
2) Date Rolls
3) Nankatais
4) Chaklis
5) Baath / Badca
6) Peraad
7) Coconut Toffee
8) Milk Cream
9) Jujups
10) Coconut Ladoos / Coconut Snowballs
Kulkuls – Step by step recipe
Course: SnacksCuisine: GoanDifficulty: MediumKulkuls – a traditional Goan Christmas sweet. These are little deep-fried, sweet, pastry bites that grace every Indian Christmas platter.
Ingredients
1/4 kg Semolina (rava)
1/4 kg All purpose flour (maida)
1 egg
A splash of milk
3 tbsp clarified butter (ghee)
1/3 can coconut cream (400ml can) (You could also use about 150 ml freshly extracted coconut juice)
2 fat pinches of salt, or to taste
Superfine (or powdered) sugar, to taste (Start with a couple of heaped tablespoons and add more as needed)
Oil, for deep frying
Directions
- Knead all the ingredients to a dough using milk as needed.
- Kneading the dough once its done, should leave a slight trace of ghee on your hand, but only just. If your dough is on the dry side, add a little more ghee and knead again. This ensures that the dough doesn’t stick to the forms we’re using to shape the kulkuls.
- Taste a little pinch of the dough for sweetness. I tend to not make these too sweet so that it cuts through all the other sweetness on the plate. If you think you want the kulkuls sweeter, add some more sugar and knead into the dough.
- Cover the dough with a damp cloth and let it rest for about half and hour.
- Work with a small portion of the dough at a time. Keep the unused dough covered with a damp cloth while you work with the rest. Roll into a long sausage shape and cut into pieces. Working with one piece at a time, place the piece of dough on the paddle. Using your thumb, flatten the dough into a rectangular piece. Starting with the end closest to you, gently life the dough and roll away from you, keeping the roll fairly tight. Lightly press the edge of the roll to seal it up so that it doesn’t open up while frying. Adjust the size of the pieces of dough to suit the size of the kulkuls you need.
- Repeat with the rest of the dough. As you shape the kulkuls, keep them on a flat tray. I turn a cookie sheet upside down and use the back of the tray.
- When they are all done, heat some oil for deep frying.
- Test that the oil is hot enough by gently dropping a small bead of dough into the oil. If it bubbles in the oil, instantly and comes to the top, the oil is hot enough. Keep the oil on medium heat.
- Gently tip the kulkuls into the oil. Don’t overcrowd the pan. Fry them in small batches as the oil may froth a little and bubble up and spill over. Start with the ones that were shaped first.
- When the kulkuls are golden brown, drain using a slotted spoon and place on some kitchen paper to drain off any excess oil.
- Repeat with the rest of the kulkuls until they are all fried up.
- When the kulkuls have completely cooled down, store in an airtight container.
Recipe Video
nice
Thanks Smith
Nice coconut laddoos. You can make the same colorful using a dash of food colour and corresponding essences
Thanks Jennet.
where can i buy this paddle?
Veena, in India most cake decorating supplies shops have them. If you are out of India, you can look for gnocchi paddles, they are usually wooden, but with a similar pattern.
Hi Trisha
What is coconut cream in this recipe? I live in Mumbai. What is a suitable substitute?
Coconut cream is just what we in Konkani call "Ros". You can use the Dabur coconut milk if you like or extract it at home by grinding some grated coconut with a little water. Then squeeze out the juice and pass through a sieve. You can then use this in the recipe. Hope this helps.
My kulkuls were always hard,this recipe helped me make great tasting kulkuls, thanks
I'm so glad you enjoyed the recipe.
Hi Trisha
My toddlers wouldn’t stop devouring the kulkuls we made as family today. Thank you so much. This is a keeper.
Can i use store bought coconut milk instead of freshly squeezed?
Hi Sheryl, yes you can.
The best demonstration and recipe details i have come across on you tube.must check out your other recipes too.thanks a lot for sharing your ancestral recipe.bound to try it.sounds authentic
Thank you Lyra.
Very nice receipe. Made the process so simple
Thank you Roland.
Very nice
Very nice. U hv madr d process do easy.
Hi I loved your kulkul paddle and Christmas tree platter.. Could you please share where did you get them both?.. Thank you so much..
Thank you Angel. My Christmas tree platter is from Myer from their Christmas range a couple of years ago and the Kulkul paddles are from a small grocery store in Mumbai.
The receipe of kulkuls is very interesting. I am going to try it. But I have a difficulty, as I have egg allergy is it possible to make the receipe without egg. Jacinta
Hi Jacinta, I will try and let you know.
Hi Trisha
I have Maggie Coconut Milk powder. Can I make coconut milk with it. What is proportion of milk powder and water and quantity required.
Hi Kathy, you can use the powder to make the milk. Just follow the instructions on the packaging to make the amount of coconut milk you need. I’m not familiar with the product, so really cannot tell you what quantities you would need.
Hi Trisha
I have Maggie Coconut Milk powder. Can I make coconut milk with it. What is proportion of milk .powder and water and quantity required.
Hi Trisha
I have Maggie coconut milk powder. Can I make coconut milk. What is the proportion of milk powder and water. What is the quantity required for the kulluk. Thanks
Love the step by step recipe for Kul Kuls and informative video! Will def try it out this Christmas season. Thx🇨🇦
Hi Trisha,
Always been on my bucket list to make kulkuls. Unfortunately nobody in my family likes coconut so can I eliminate it completely?
Alternately if you can suggest anything else
Hi Trisha – THanks so much for this recipe! To confirm, which oil do you use ?
Hi…I was trying to make this Kulkul recipe for the first time. I saw your YouTube video and came here to get the recipe. In the YouTube video the quantity of semolina and flour is different whereas here it is same.
So should it be the same or different?
Hi Agnela, are you sure it was my video? The quantities are the same on my video and post.
Hi ibtried the kulkus yesterday but they have become soft. Slso while frying the khlkuls became double the size n big.where did I go wrong.it eas not crispy.
Thank you very much from a first time Christmas sweet maker! I tried your recipe and the kulkuls are perfect. I halved the amount of semolina though.
And your idea of not making them too sweet and adding sugar when needed was perfect. Thank you and God bless for being generous enough to share your recipe.
Thanks for the recipe for Kul Kul. They were nice and crunchy. However while frying some broke. Also the oil was foaming. What is this due to.
Hi Balbina, the oil will froth a little. Make sure you use a large kadai and don’t overcrowd the oil. This reduces the frothing. To prevent breaking, don’t stir the kulkuls immediately after putting them in the oil and be very gentle when handling them during the frying process. Hope this helps.
Well explained recipe for kulkuls must try goan recipes are good to try thank You for sharing this on video have a blessed Christmas bye