|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 52g||66%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 0g||1%|
|Total Sugars 6g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Kulkuls, a great sweet to prepare with the family, are made all over India at Christmastime. They are most popular in the Goan region and may have come from the Portuguese community as a variation of Filhoses Enroladas, a rose-like rolled pastry. Kulkuls are often called kidyo in the Konkani language, which means worms. That's not very appetizing, so it's more appealing to think of them as shells or curls.
These Indian sweets are fun to make with the family; it takes time to roll each one with a fork, so you might want to enlist older kids or teens to join in. That way you'll be able to make a larger batch! They keep very well if stored in an airtight container, so you can make them ahead to enjoy for the holidays. Kulkuls are a traditional part of a sweets plate and ideal to give to friends and neighbors. You can also make them part of your Christmas cookie exchange.
Gather the ingredients.
In a bowl, mix flour and baking powder well.
Add butter a little at a time, mixing gently until butter is pea-sized.
Beat eggs in a separate bowl and add to flour-butter mixture.
Add powdered sugar and coconut milk and mix into a soft dough.
Form dough into small sized balls.
Grease back of a fork with some oil. Flatten ball of dough and press it onto back of fork, forming a rectangle the length of the back of the fork tines.
Starting at bottom end of fork, roll dough up tines and off fork and into a tight curl. The end result will be a tube-like curl with ridges from fork on it. Place curl on a plate and work remaining dough similarly until it is all used up.
Heat oil in a deep, heavy-bottomed pan over medium heat.
When hot, fry kulkuls, making sure to turn them often until they are a light golden brown color. Drain and cool on paper towels.
Put granulated sugar and water in a separate pan and cook until sugar is fully melted and a syrup forms.
Add cooled kulkuls to sugar syrup and coat well.
Remove and allow curls to sit on a plate until sugar is encrusted on the kulkuls.
When fully cooled, you can store kulkuls for a considerable amount of time if kept in an air-tight container.