Kulkuls / Kalkals / Kidyo is one of myfavouritesnakes during Christmas. Amma usually makes a smallbatch that serves for our family. Not only does she make this during Christmas but otherwise too. I can'tbelievethat we are inDecember2013 and this sure was a speedy year.Sincethere are 16 days to Christmas I thought let me share our familyfavouritesduring this season.Being Tamil Christians we make lots of edible goodies that we call as Palaharam. A good list of 8-10 sweets andsavouriesthat are made in a huge batch and served as gifts to friends andfamily every year. This year I am trying my best to be a good wife and make palaharams at home ;-)hopefullymy family enjoy them.Christmas is a season to celebrate the birth of Jesus into this world. Just as the Father gave us His son, Christians everywhere make goodies and distribute them. Not only edible gifts but other gifts to near and dear. Lets celebrate the true meaning of Christmas and stay close to our family.
Kulkuls are traditional Goan sweet snack traditionally made for Christmas and served to near and dear during the festive season. They are deepfried and sweet, but the version I have shared here is partially sweet since I wanted to use powdered sugar I did not add much sugar to the dough. You can go ahead and increase the sugar content. The texture of Kulkuls are a firm outside and soft inside. The trick is in shaping the kulkuls so take care and practice a few times to get the exact shape.
HOW TO MAKE KULKUL CURLS
KULKULS | KALKALS | KIDYO RECIPE
Recipe Source - Amma
Makes - 250 gms kulkuls
Storage - in air-tight container for upto 3-4 weeks
Prep time - 10 mins
Cook time - 20 mins
Ingredients
Maida/ All purpose Flour - 1 and 1/2 cup
Butter - 1/4 cup
Granulated Sugar - 1/4 cup
Powdered sugar - 1/2 cup
Baking soda/ cooking soda- 1/2 tsp
Salt - 1/8 tsp
Water - 1/4 cup or more to form a stiff dough
Vanilla extract - 2-3 tsp
Oil (refined) - as required to deep fry
Method
1.In a bowl mix flour, salt and baking soda such that everything is well mixed
2. In a saucepan melt butter switch off add the sugar and let it dissolve once it comes to room temperature you can start add the butter to the flour mix and using both hands rub the flour gently to form like crumbs keep doing this for 2-3 minutes until all the flour looks crumbly
3. Now add water to help form a firm dough, keep kneading for 2-3 minutes setaside for 15 minutes ( I did not cover the dough)
4.Divide the dough into blueberry size balls and with the help of the back of afolk flatten the dough lengthwise with the folk as base. Gently press the doughto the folk. Now start rolling the dough to form a curl.
5.Make sure you properly close the shell else while frying it will open up. Youcan also dip your finger in water and seal the shell inside
6.Repeatthe same for all the dough balls
7.Now heat oil in a large seep vessel, you can add a pinch of dough in the oiland it has to sizzle and change the dough to golden brown (makes sure the heatis in medium).
8.To make the frying simple and help the curls hold its shape I place them on theslotted spoon and immersed them in oil. It will look like the kulkuls are alljoint together once they are fried they will separate in the oil.
9.Now using the same slotted spoon remove the kulkuls and drain them in papertowels.
10.Now sprinkle the powdered sugar on the warm kukuls and toss them to get evenlycoated.
11.Once they cool own completely make sure to store them in an air-tight containerto be relished later
Cooks Wisdom
Tip 1
Do not over knead the dough, and wile aking the dough make sure it is firm
Tip 2
Adding baking soda helps in the kulkuls puff up a bit and also makes it light to snack on
Tip 3
You can also add rose essence for additional flavour
Tip 4
Since there is no eggs, milk or ghee in this recipe it can be stored for long
Tips 5
While making the shells or curls it takes practice to get the perfect shape
Tip 6
Make sure the curls are well ended, you can use water to seal the curls from inside so that they do not open up while frying
