Kulkul, the X-mas snack


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                                                                           Ready to serve kulkuls

How long it takes: 1 hour

Merry X-mas to all the viewers of this blog followed by a very Happy New Year in advance. This snack was in my diary for a year and wanted to put up last year itself. I remember having tasted this snack at my teacher’s place back in high school. Kulkuls form an integral part of the sweets distributed to family and friends during Christmas.

Kulkuls are bits of sweet dough moulded/shaped into small curls which look like butter curls or shells either with the help of fork or with comb. The Kulkuls tend to look like worms & hence known as ‘Kidyo’ in Konkani but they are most popular as Kulkuls. Here goes the recipe :
What you need to have: 

1. All purpose flour/Maida – 2 cups

2. Powdered sugar – 1/4 cup

3. Butter – 2 tablespoons (melted)

4. Coconut milk – 1/2 cup

5. Salt – a pinch

6. Oil   to fry – 2 cups

7. Fork or comb – 1

KONICA MINOLTA DIGITAL CAMERA                                                                    Ingredients of kulkul

What you do with what you have:

1. Sieve maida in the sieve along with salt and keep it aside.

2. Powder sugar in the mixer to a fine consistency.

3. Grind grated coconut in the mixer to a fine consistency adding water in steps. Strain through a strainer and extract milk and keep it aside.

4. Transfer maida along with melted butter to a wide bowl and mix it to turn like bread crumbs.

5. Slowly add powdered sugar to it and mix well with your hands.  Finally dd coconut milk  in steps to knead it to a soft, elastic and pliable dough.

6. Pinch out small balls and roll it on the back of the fork and join the two ends to bring it to gain the shape of curls.

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                                                        Dough  being rolled on the back of fork

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                                                                               Ready to fry kulkul

7. If the dough is rolled on the comb the kulkul would be as shown in the image below.

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                                                       Kulkul dough rolled on the comb

8. Place a spatula with 1/2 cup cooking oil in it on low/medium flame.  When heated fry kulkuls in batches adjusting the flame , to dark  brown flipping it to fry on both the sides.

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                                                                                Kulkuls being friedKONICA MINOLTA DIGITAL CAMERA

                                                            Kulkuls being flipped and fried

9. Transfer it to a serving bowl and enjoy with a cup of tea.

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                                                              A closer view of the dish

Good to remember:

1. The dough should be pliable and elastic to make perfect kulkuls.

2. One has the option to make a sugar syrup and dip the kulkul in it instead of adding sugar powder  to the dough.

3. One can even add egg in place of butter and coconut milk.

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5 thoughts on “Kulkul, the X-mas snack

  1. I’m looking for a frying pan for deep frying. Your pan is of a good design, not much wastage of oil. Where did u buy it? What is it made of? Is it easy to clean?

    • Hi Devi,

      It is a Futura frying spatula made by “Hawkins”. It is easy to clean and also has a flat and thick bottom. Very ideal for frying jamoon too!!!

  2. Thanks, Prathibha mayi. I found it in Mustafa, Singapore :) I also made gulab jamoon in it as the first dish. It is good for frying up spices for devastana saaru, frying for ghosale sheere chutney etc. Very happy with the purchase.

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