The Christmas season makes me nostalgic, reminiscent of fond memories. Family members, neighbours (Mangalorean and Muslim) and even our part-time maids (Hindus) would come to our house with their rolling boards and pins, to help out in the preparation of sweets. The quantity was large, hence many hands made light work, starting after lunch until 8 p.m. My mother would knead the dough beforehand, cover it with a damp cloth to rest and keep it ready. She would exclusively do all the deep frying and often told us about horrific accidents when it came to hot oil. In a way, it built our confidence and helped us be vigilant with fire and oil.
The first shape that is made with the dough is a cross. Carambolas and kulkuls are traditional crispy, crunchy Christmas snacks significant in kuswar (platter of goodies). Both are prepared from the same dough and they derive their names from the way the pastry is shaped. I prefer to make carambolas, which are much easier and quick. The dough is rolled out thin and then, cut into small equal squares. Each square is folded diagonally with the opposite corners brought together to one end and the balance two corners opened up like a bud to create the second end. The two ends are then twisted between the fingertips to seal with a firm pinch. This helps to retain their shape and prevent them from opening up in the hot oil. Resembling like a flower bud or starfruit (see picture below), hence the name carambola. Starfruit in Portuguese is known as carambola.
Kulkuls are often referred to as kidyos in Konkani, meaning worms. A clean comb, mould or tines of a fork are used to shape small balls of dough into a shell or a curl. The dough and desired shapes have to be covered with a damp cloth to prevent them from drying out. Deep fried in hot oil on medium-low flame until pale golden in colour and cooked all the way through. When cooled, they harden and have a good shelf life. If carambolas and kulkuls are frosted in hot sugar syrup, then the quantity of sugar in the dough should be reduced. Frosting can be white or coloured.
The first shape that is made with the dough is a cross. Carambolas and kulkuls are traditional crispy, crunchy Christmas snacks significant in kuswar (platter of goodies). Both are prepared from the same dough and they derive their names from the way the pastry is shaped. I prefer to make carambolas, which are much easier and quick. The dough is rolled out thin and then, cut into small equal squares. Each square is folded diagonally with the opposite corners brought together to one end and the balance two corners opened up like a bud to create the second end. The two ends are then twisted between the fingertips to seal with a firm pinch. This helps to retain their shape and prevent them from opening up in the hot oil. Resembling like a flower bud or starfruit (see picture below), hence the name carambola. Starfruit in Portuguese is known as carambola.
Kulkuls are often referred to as kidyos in Konkani, meaning worms. A clean comb, mould or tines of a fork are used to shape small balls of dough into a shell or a curl. The dough and desired shapes have to be covered with a damp cloth to prevent them from drying out. Deep fried in hot oil on medium-low flame until pale golden in colour and cooked all the way through. When cooled, they harden and have a good shelf life. If carambolas and kulkuls are frosted in hot sugar syrup, then the quantity of sugar in the dough should be reduced. Frosting can be white or coloured.
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Carambolas/Kulkuls
(Yields about 800 grams)
Ingredients:
2 3/4 cups to 3 cups all-purpose flour or maida + extra for dusting
3/4 cup rava (semolina)
2 egg yolks (lightly beaten)
3/4 cup fine granulated white sugar
1 cup coconut milk (fresh or canned)
2 teaspoons ghee or butter (softened)
1/2 teaspoon cardamom powder
oil for deep frying
1/2 teaspoon salt
Method:
Mix rava with coconut milk and set aside to soak for two hours.
To the soaked rava, add sugar, cardamom powder, egg yolks, 2 3/4 cups of sifted flour, ghee and salt. Now with a fork, mix to bring ingredients together to form a dough. Gradually include balance flour to form a soft dough. Knead, cover dough with a damp cloth and allow to rest for one or two hours.
Note:
Before making carambolas or kulkuls, made a cross with some dough.
To make carambolas, divide dough into eight equal balls. Cover with a slightly damp cloth.
Dust some flour and roll each ball into a thin circle. With a serrated wheel cutter, cut into strips vertically and then horizontally to form equal squares, 1-inch on all sides or larger in size, as desired.
Fold each square diagonally bringing the opposite corners together to one end and the balance two corners opened up outward (not over) to touch and create the second end. Now, twist the two ends to seal with a firm pinch. This helps to retain their shape and prevent them from opening up in the hot oil. Continue with the remaining squares.
Repeat the above with rest of the dough. Cover carambolas with a damp cloth until ready to deep fry.
For kulkuls, grease back of a fork. Take a small piece of dough and flatten it on the back of the tines of a fork. You could also use a greased comb or mould. Roll to form a shell shape or curl. Set aside and cover with a damp cloth.
Heat oil for deep frying on a medium-low flame.
Fry the cross first and then, carambolas or kulkuls in batches moving them around with a slotted spoon until pale golden in colour.
Drain on absorbent paper towels and allow to cool.
Store in an airtight container.
Note:
(Yields about 800 grams)
Ingredients:
2 3/4 cups to 3 cups all-purpose flour or maida + extra for dusting
3/4 cup rava (semolina)
2 egg yolks (lightly beaten)
3/4 cup fine granulated white sugar
1 cup coconut milk (fresh or canned)
2 teaspoons ghee or butter (softened)
1/2 teaspoon cardamom powder
oil for deep frying
1/2 teaspoon salt
Method:
Mix rava with coconut milk and set aside to soak for two hours.
To the soaked rava, add sugar, cardamom powder, egg yolks, 2 3/4 cups of sifted flour, ghee and salt. Now with a fork, mix to bring ingredients together to form a dough. Gradually include balance flour to form a soft dough. Knead, cover dough with a damp cloth and allow to rest for one or two hours.
Note:
- Do not add too much flour. If dough is dry, then whatever shape you desire to make will open up when frying even though you pinch or seal firmly. Total flour used was 2 3/4 cups + 2 tablespoons to form a very slight sticky dough.
- You can use a stand mixer or food processor to make the dough.
- The dough was covered with a damp thick absorbent paper towel.
Before making carambolas or kulkuls, made a cross with some dough.
To make carambolas, divide dough into eight equal balls. Cover with a slightly damp cloth.
Dust some flour and roll each ball into a thin circle. With a serrated wheel cutter, cut into strips vertically and then horizontally to form equal squares, 1-inch on all sides or larger in size, as desired.
Fold each square diagonally bringing the opposite corners together to one end and the balance two corners opened up outward (not over) to touch and create the second end. Now, twist the two ends to seal with a firm pinch. This helps to retain their shape and prevent them from opening up in the hot oil. Continue with the remaining squares.
Repeat the above with rest of the dough. Cover carambolas with a damp cloth until ready to deep fry.
For kulkuls, grease back of a fork. Take a small piece of dough and flatten it on the back of the tines of a fork. You could also use a greased comb or mould. Roll to form a shell shape or curl. Set aside and cover with a damp cloth.
Heat oil for deep frying on a medium-low flame.
Fry the cross first and then, carambolas or kulkuls in batches moving them around with a slotted spoon until pale golden in colour.
Drain on absorbent paper towels and allow to cool.
Store in an airtight container.
Note:
- The carambolas are crispy, crunchy and delicious with perfect sweetness.
- Do not brown, on cooling they darken. Deep fry on medium-low flame.
- In the past, if you have experienced frothiness when deep frying, it is because of egg whites and too much butter in the dough. Hence egg yolks are used and indicated amount of butter. Follow my recipe and you will have no issues.
- To frost, reduce the sugar in the dough. Make a sugar syrup with 2 cups sugar and 1/2 cup water. When it reaches a two thread consistency, shut off the flame and incorporate the fried carambolas or kulkuls. Toss gently to coat. For coloured frosting, add drops of pink colour to the syrup.
- Kulkul mould (below) available at Arife Lamoulde and Cheap Jack at Bandra, Mumbai.
