|Nutritional Guidelines (per serving)|
|Servings: 3 dozen kulkuls (36 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 1g||4%|
|*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.|
A great sweet to prepare with the family, Kulkuls are made all over India at Christmas time. They are most popular in the Goan region and may have come from the Portuguese community as a variation of Filhoses Enroladas. They are often called kidyo in Konkani, which means worms. That's not very appetizing, so it's more appealing to think of them as shells or curls.
They are fun to make with the family, and because it takes time to roll each one on a fork, you might 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. They are a traditional part of a sweets plate or to give to friends and neighbors. You could make them part of your Christmas cookie exchange.
- 1 pound/1/2 kg plain flour
- 1/2 tsp. baking powder
- 2 eggs
- 1 cup coconut cream
- 4 tbsp. sugar (powdered)
- 1 tbsp. butter
- 2 quarts oil (or enough for deep frying)
- 1 cup sugar (granulated)
- 3 to 4 tbsp. water
Mix the flour and baking powder well.
Add the butter a little at a time, mixing gently.
Beat the eggs in a separate bowl and add them to the flour-butter mix.
Form the dough into small marble-sized balls.
Grease the back of a fork with some oil and flatten and press a ball of dough onto it. Form a rectangle the length of the back of the fork tines.
Starting at the bottom end of the fork, roll the dough up the tines and off the fork and into a tight curl. The end result will be a tube-like curl with the design from the fork on it. Work the remaining dough similarly until it is all used up.
Heat the oil in a deep, heavy-bottomed pan on a medium flame.
When hot, fry the kulkuls in it, making sure to turn often until they are a light golden brown in color. Drain and cool on paper towels.
Put the granulated sugar and water in a separate pan and cook until the sugar is fully melted.
Put the cooled kulkuls into this sugar syrup and coat well.
Remove and allow them to sit on a plate until the sugar is encrusted on the kulkuls.
When fully cooled, you can store the kulkuls for a considerable amount of time if kept in an air-tight container.