|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 1g||2%|
|Total Sugars 10g|
|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.
"The kulkuls were terrific. The fried cookies are finished with a sugar syrup that dries into a crunchy coating. These are fantastic treats for Christmas or any special occasion. Drizzling the sugar syrup over the kulkuls worked better for me than adding them all to the pan, but either way is acceptable." —Diana Rattray
4 cups (495 grams) all-purpose flour
1/2 teaspoon baking powder
1 tablespoon cold unsalted butter, cubed
2 large eggs
1/4 cup confectioners' sugar
1 cup coconut milk
Neutral oil, such as canola or vegetable, for frying
1 cup granulated sugar
3 to 4 tablespoons water, as needed
1/4 teaspoon fine salt
Steps to Make It
Gather the ingredients.
In a large bowl, mix the flour and baking powder until well combined.
Add butter a little at a time, rubbing it into the flour until butter is pea-sized.
In a small bowl, beat the eggs. Add the eggs to the flour-butter mixture.
Add confectioners' sugar and coconut milk and mix into a soft dough.
Form dough into small sized balls, about 1-inch in diameter.
Grease the back of a fork with some oil. Flatten a ball of dough and press it onto back of the fork forming a rectangle the length of the fork tines.
Starting at bottom end of the fork, roll the dough up the tines and off fork and into a tight curl. The end result will be a tube-like curl with ridges from fork. Place the curl on a plate and work remaining dough balls similarly.
Heat about 1-inch of oil in a deep, straight-sided medium skillet or heavy-duty saucepan on medium heat until it reaches 350 F.
Fry the kulkuls in batches to not crowd the pan (about 6 or 7), making sure to adjust the heat as needed to maintain the temperature, turning them often until light golden brown color, 2 1/2 to 3 1/2 minutes total. Transfer to a paper-towel-lined baking sheet with a slotted spoon as they become done.
Put granulated sugar and water in a medium saucepan on medium heat. Cook until sugar is dissolved and the mixture is syrupy, 4 to 6 minutes.
Add cooled kulkuls to sugar syrup and coat well.
Remove from the syrup with a slotted spoon. Let the curls sit on a serving platter until the sugar dries and forms a coating on the kulkuls.
- To ensure even browning, move and turn the kulkuls frequently as the fry.
- Pinch the undersides of the rolled kulkuls to keep them from opening up when frying.
- Instead of the sugar syrup coating, roll the kulkuls in powdered sugar while they are still warm.
- Instead of rolling the kulkuls on a fork, you may use a gnocchi board. Some people use an unused fine-tooth comb to shape their kulkuls.
- For a more festive look, divide the dough into 4 portions and mix a different gel food color into each portion.
How to Store Kulkuls
Store kulkuls in an airtight container or zip-close bag at room temperature for up to 2 weeks.