These festive Goan kulkuls are crisp, sweet shells traditionally prepared during Christmas as part of the classic “Kuswar” platter. Made from a smooth dough of flour, butter, and coconut milk, the curls are shaped on a fork or kulkul mould, deep-fried until golden, and coated in a shiny sugar glaze. Every bite offers nostalgia, crunch, and the warmth of holiday celebrations.
In a mixing bowl, combine flour, semolina, sugar, and a pinch of salt. Add softened butter and rub it into the dry ingredients until the mixture resembles crumbs. Pour in coconut milk, egg (if using), and vanilla essence to form a soft, smooth dough. It should be firm yet pliable. Rest the dough for at least 20 minutes to help the kulkuls crisp up.
Description - Step 2
Shape the Kulkuls
Pinch small portions of dough and roll them into marble-sized balls. Using the back of a fork or a traditional kulkul comb, place one ball in the grooves and press gently. Roll it downwards to form a curled shell. Ensure the curls are tight enough so they do not open while frying. Repeat until all the dough is shaped.
Description - Step 3
Fry Until Golden
Heat the oil on medium. Test by dropping a tiny piece of dough—if it rises gradually, the temperature is right. Fry the kulkuls in batches, stirring occasionally for even cooking. They should turn golden and crisp, not brown too quickly. Remove using a slotted spoon and drain on paper towels.
Description - Step 4
Prepare the Sugar Glaze
In a small pan, heat sugar and water. Let it simmer until slightly thick and sticky, forming a light syrup. It should coat the back of a spoon but not become too hard. Work quickly to avoid crystallisation.
Description - Step 5
Coat the Kulkuls
Add the warm fried kulkuls into the syrup and toss gently. The glaze will coat them lightly and turn crisp as it cools. Separate them onto a tray so they don’t stick together. Allow to cool completely before storing.
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Indian
Intermediate
Dessert
