Kulkuls
Kulkuls, from above
Non vegEggGoa

Kulkuls

Little dough curls rolled on a fork, fried and sugar glazed. Goa's Christmas kuswar crunch.

75 minTime
3 gProtein each
mildSpice
The kuswar plate2 chapters · 1 min read

Make it your way

Grandma's wayCoconut milk dough, fork curls, sugar glaze.
The original
243kcalsame
3 gproteinsame
1 gfibresame
75minutessame

Classic kulkuls.

Per serving, worked out from the ingredient table.

Ingredients

10 servings
Maida (all-purpose flour, plain flour)2 cups
Thick coconut milk½ cup
Egg1
Butter2 tbsp, soft
Sugar2 tbsp for the dough, rest for the glaze
Salta pinch
Water3 tbsp, for the glaze
Cooking oil (vegetable oil)for deep frying, about this much absorbed

Method

4 steps
  1. 1Rub the butter into the maida with salt and 2 tbsp sugar. Add the beaten egg and coconut milk and knead a soft, smooth dough. Rest 20 minutes.
  2. 2Pinch marble sized pieces, press each flat on the back of a fork or a comb and roll up into a curl.
  3. 3Fry in medium hot oil in batches until golden.
  4. 4Boil the remaining sugar with water until it forms a thick thread, toss in the kulkuls and stir until the sugar dries white.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Kulkuls: a bread or rice, a side, something to drink and something sweet.

On the side Goan prawn rava fry25 min
On the side Tambdi bhaji15 min
To drink Masala chai10 min
To drink Sol kadhi40 min
Something sweet Bebinca180 min
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