The origin of kulkuls is said to be a variation of filhós enroladas, a typical Portuguese Christmas sweet made with fried dough and then, covered with melted sugar. Kulkuls are often referred to as kidyos in Konkani, meaning worms. A traditional crispy and crunchy sweet, significant in kuswar (platter of goodies). Easy to make, they have a good shelf life, delicious and perfect to share with relatives, neighbours and friends.
Prepared from a dough consisting of all-purpose flour, semolina, sugar, coconut milk and salt. Egg can be included or omitted. The dough is shaped into a shell or curl with either a mould, clean comb or tines of a fork. Deep fried in hot oil on medium-low flame until pale golden in colour and cooked all the way through. When cooled, they can be frosted in hot sugar syrup in which case, the quantity of sugar in the dough should be reduced. Frosting can be white or coloured. Addition of semolina adds a nice crunch, with the fried dough coated with sugar, a treat to the palate. One is definitely tempted to eat more than one.
Prepared from a dough consisting of all-purpose flour, semolina, sugar, coconut milk and salt. Egg can be included or omitted. The dough is shaped into a shell or curl with either a mould, clean comb or tines of a fork. Deep fried in hot oil on medium-low flame until pale golden in colour and cooked all the way through. When cooled, they can be frosted in hot sugar syrup in which case, the quantity of sugar in the dough should be reduced. Frosting can be white or coloured. Addition of semolina adds a nice crunch, with the fried dough coated with sugar, a treat to the palate. One is definitely tempted to eat more than one.
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Eggless Frosted Kidiyo/Kidyo/Kulkuls
(Yields 575 grams)
1 and 1/2 cups all-purpose flour + extra for dusting
1/4 cup semolina
3/4 cup thick coconut milk
1 tablespoon white granulated sugar
1 teaspoon ghee or butter (softened)
1/8 teaspoon cardamom powder
oil for deep frying
a pinch of salt
Method:
Mix rava with coconut milk and set aside to soak for two hours. To the soaked rava, add sifted flour, sugar, cardamom powder, ghee and salt. Now with a fork, mix to bring ingredients together to form a dough. Knead, cover dough with a damp cloth and allow it to rest for one or two hours.
Divide dough into four balls. Cover with a slightly damp cloth.
Dust some flour on a surface and roll each ball into a thin circle. With a serrated wheel cutter, cut into strips vertically and then horizontally to form equal squares, one inch on all sides. Take a small piece of dough and press firmly onto the mould. Start rolling the dough inward from the top left at an angle until you reach the end at bottom to the right (see picture above). Pinch, press and seal the edges to avoid opening up when frying.
Alternatively, you could also use a clean unused comb or tines of a fork to shape dough into a shell or curl. Set aside and cover with a damp cloth.
Heat oil for deep frying on a medium-low flame.
Fry the kulkuls in batches moving them around with a slotted spoon until pale golden in colour. Drain in a sieve set over a bowl and allow to cool.
Frosting
Ingredients:
1 cup white granulated sugar
1/2 cup water
edible liquid food colour of choice
Method:
Line a baking tray or surface with parchment paper. Set aside.
Make a sugar syrup with sugar and water. Add drops of edible food colour, if desired. Do not stir just swirl the pan. When the syrup reaches a two thread consistency, shut off the flame and incorporate the fried kulkuls. Toss gently to coat using a wooden spoon.
Quickly spread the kulkuls on the prepared parchment paper. Separate any that are stuck to one another. As the sugar coating cools down, it will form a beautiful crystallized layer on the kulkuls.
Store in an airtight container.
Note:
(Yields 575 grams)
1 and 1/2 cups all-purpose flour + extra for dusting
1/4 cup semolina
3/4 cup thick coconut milk
1 tablespoon white granulated sugar
1 teaspoon ghee or butter (softened)
1/8 teaspoon cardamom powder
oil for deep frying
a pinch of salt
Method:
Mix rava with coconut milk and set aside to soak for two hours. To the soaked rava, add sifted flour, sugar, cardamom powder, ghee and salt. Now with a fork, mix to bring ingredients together to form a dough. Knead, cover dough with a damp cloth and allow it to rest for one or two hours.
Divide dough into four balls. Cover with a slightly damp cloth.
Dust some flour on a surface and roll each ball into a thin circle. With a serrated wheel cutter, cut into strips vertically and then horizontally to form equal squares, one inch on all sides. Take a small piece of dough and press firmly onto the mould. Start rolling the dough inward from the top left at an angle until you reach the end at bottom to the right (see picture above). Pinch, press and seal the edges to avoid opening up when frying.
Alternatively, you could also use a clean unused comb or tines of a fork to shape dough into a shell or curl. Set aside and cover with a damp cloth.
Heat oil for deep frying on a medium-low flame.
Fry the kulkuls in batches moving them around with a slotted spoon until pale golden in colour. Drain in a sieve set over a bowl and allow to cool.
Frosting
Ingredients:
1 cup white granulated sugar
1/2 cup water
edible liquid food colour of choice
Method:
Line a baking tray or surface with parchment paper. Set aside.
Make a sugar syrup with sugar and water. Add drops of edible food colour, if desired. Do not stir just swirl the pan. When the syrup reaches a two thread consistency, shut off the flame and incorporate the fried kulkuls. Toss gently to coat using a wooden spoon.
Quickly spread the kulkuls on the prepared parchment paper. Separate any that are stuck to one another. As the sugar coating cools down, it will form a beautiful crystallized layer on the kulkuls.
Store in an airtight container.
Note:
- Sugar syrup coloured green as requested by John.
- Canned coconut milk can be used.
