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Kulkuls

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Traditional Goan Kulkuls for Christmas
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Sweet & Crunchy Goan
Kulkuls
for the Holiday Season

48 mins
Cooking Time
Intermediate
Difficulty
11
Ingredients
Veg
Diet
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.

Ingredients

UNITSIngredients
2 cupsAll-purpose flour
2 tbspSemolina (fine)
2 tbspButter (soft)
¼ cupSugar
½ cupCoconut milk (or regular milk)
a pinchSalt
½ tspVanilla essence
1Egg (optional; adds crispness)
for deep fryingOil
For the sugar glaze:
½ cupSugar
2 tbspWater

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Follow
Directions

Description - Step 1

Prepare the Dough

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.

Step 1
Prepare the Dough
8 Minutes
Step 2
Shape the Kulkuls
12 Minutes
Step 3
Fry Until Golden
20 Minutes
Step 4
Prepare the Sugar Glaze
5 Minutes
Step 5
Coat the Kulkuls
3 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Arrange them in a shallow bowl or festive platter. Add variety by mixing plain, glazed, and lightly coloured kulkuls if desired. Keep the curls facing upward to highlight their traditional shape.

... Read More

Pairing Instructions

pairing-instructions-image

Kulkuls shine on a Christmas sweet spread. They blend beautifully with coconut-based desserts, milk sweets, and fruit cakes. Their crunch brings balance to richer festive sweets.

... Read More

Garnishing Instructions

garnishing-instructions-image

Dust with a light sprinkle of icing sugar or serve with a few toasted coconut flakes for a seasonal touch. Keep garnishing minimal to preserve their classic charm.

... Read More

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