Kulkul
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| Kalkal by Piya's kitchen for Home Cooks |
Crunchy Sweet | Goa
Traditional | Festive Food | Christmas Special
Kulkul or Kalkal or Kidyo
is one of the delicious sweet of Christmas. The recipe originated by Portugal but
now it is a traditional Goan Christmas food. Though the process of making
Kulkuls has evolved. Everyone has their own recipe. Some people use coconut milk
or some use plain milk some use egg yolk or some make eggless. But today I use
home available ingredients so anyone can make this recipe from anywhere. All
the ingredients are available at home and it will be also a perfect crunchiest
and delicious sweet ever. The design of the sweet is also very easy by rolling
the dough on a clean comb or a fork.
If you have any query
about this recipe please write your comments in the comment section below.
Let's see our Ingredients and Methods of this recipe step by step.
Time
Total Time (Preparation
& Cooking) – 40 minutes
Serves - 6
Ingredients
Ingredients
Quantity
|
|
1)Plain Flour
|
1 cup
|
2)Semolina
|
½ cup
|
3)Icing Sugar
|
½ cup
|
4)Milk
|
4 table spoon
|
5)Egg
|
1
|
6)Vanilla Essence
|
1 table spoon
|
7)Clarified Butter(Ghee)
|
¼ cup
|
8)Salt
|
1 pinch
|
9) Oil for Deep Frying
|
2 cup
|
Equipments
- Saucepan or any Frying pan
- Mixing Bowl
- Deep Fry Strainer
- Hand Beater
- Comb or Fork
- Spatula
- Stove
Method
- At first, separate the egg yolk in mixing bowl(no need of egg white). Now add the icing sugar to it. Whisk until the icing sugar dissolves perfectly. It will take approx 4-5 minutes. You have to whisk it continuously. When it became sticky that means sugar is dissolved well. Now in a frying pan dry roast the semolina or sooji. Roast the semolina for 2-3 minutes or until the raw smell of the semolina goes. The flame should be on medium low while roasting. Now pour the dry roasted semolina to the previous mixture of egg yolk and icing sugar and add also the vanilla essence to it. Now mix all with the help of a spatula. After mixing keep aside for a while.
- Now take the plain flour in another mixing bowl. Add the salt. Mix well. Now mix the clarified butter or ghee to it little by little. Mix well or until it forms like bread crumb. Then add the previously made semolina mixture to it and mix. Use your hands to mix. Take the milk and add to it and make a soft dough. There is no need to knead but mix until it combines well together. Then leave it for 15 minutes. Keep cover.
- After 15 minutes knead the dough one more time and start to make small balls using your hands. Keep the size small so it can easy to make the kulkuls. It should be 30-35 small balls. Make all the balls before start making kulkuls.
- Now take a new or cleaned comb then press one ball over it for some seconds now try to roll the pressed ball one side to another to form a tight curl. Seal properly.
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- You can do the same process with a fork that presses one ball over it for some seconds now roll the pressed ball one side to another to form a tight curl and then seal properly.
- Make all kulkuls before start frying.
- Now add the oil to a dip bottom frying pan. Heat oil. Keep the flame on medium low. Now add the kulkuls to the oil one by one. You have to make them in batches. Do not fry the kulkuls much in one batch. Fry them until golden brown. You have to keep stirring while frying. Each batch should take 6-7 minutes to fry.
- After fry, all batches keep them in a bowl and sprinkle some more icing sugar over it and store kulkuls in an airtight jar. You can store this for 2 weeks.
- Serve with some hot coffee in the morning or evening.
Important Cooking Tips
- Make sure seal the edges of kulkuls while making the design.
- You have to keep stirring while frying them otherwise it would not perfectly fry each side.
For Any Query
If you have any
question about this recipe please comment or text us on our social site or mail
us. All links are given below.
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