What is Kulkul or Kalkal

Kulkul or kalkal is a traditional   pastry , generally made during Christmas in Indian state of Goa. Kulkul is made from  flour, sugar, milk, and  eggs and is shaped into the form of small shells and is fried in ghee or oil. If you like light and less sweet pastry, then I am sure you will love these cute small pastries.

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.
They are very simple to make with very few ingredients. Maida, powder sugar, ghee, and milk are the main ingredients to make kulkuls. Sometimes, semolina and coconut milk are also used to make kulkuls.

Recipe

• Preparation time: 20 min
• Cooking time: 10 min
• Serves: 6

Ingredients

• All purpose flour 1 cup
• Powder Sugar 1/3rd cup+ more for dusting
• Ghee or Clarified Butter 1 tablespoon
• Small Egg 1 no.
• Coconut Milk or Regular Milk 1/4th cup
• Salt a Pinch
• Vanilla essence 1/3 teaspoon
• Vegetable oil or Ghee to deep-fry

Method

Take a mixing bowl, and mix together 1 cup all purpose flour or maida and 1/3rd cup powdered sugar. If you like more Sweet,you can add more sugar, but I like them lightly sweet only.

With a fork or whisk,mix them well. Also add in a pinch of salt.

Now add in melted ghee and mix well to incorporate. The texture of the mixture would be crumbly.

It’s time now to add in liquid to dry mixture. For that take a bowl or cup and add in coconut milk and egg. You can add in regular milk also.

With a whisk mix well. Also add in vanilla essence for flavouring.

Add in milk-egg mixture to dry ingredients in batches, about 2 tablespoon at a time. Mix well with your fingers.

Make a smooth and pliable dough with required amount of liquid mixture. I didn’t use all to make my dough.

Cover the dough and set aside for 1/2 an hour.

After resting time, divide the dough into two equal portions.

Take a portion, roll with your hands to make a long and thin log (about 1.5 inch diameter).

Cut the log in cross sections into small disks of about 1 inch .

Take a patty,and place it on the back of a fork. Flatten the patty using your finger. Roll back the flattened piece  so the   indentations from the  fork are  visible.This shaping is for  decorative  purpose only –  the   dough  can be pinched off  flattened  and fried as it is too.

Like this make all the kulkuls and spread to a place.

Heat sufficient oil or ghee to a yok or kadai . Fry the kulkuls in medium low heat . Fry them in batches to light golden brown.

They will be crisp and dip in colour after cooling. Dust some icing sugar when the arm warm. You can also coat them in thick sugar syrup.

Store them after cooling completely to air tight container. Enjoy them with a cup of tea or coffee . They are ideal to give to friends and neighbors. You can also make them part of your Christmas cookie exchange.