Kulkuls / Kalkals / Kidyo is one of my favourite snakes during Christmas. Amma usually makes a small batch that serves for our family. Not only does she make this during Christmas but otherwise too. I can't believe that we are in December 2013 and this sure was a speedy year. Since there are 16 days to Christmas I thought let me share our family favourites during this season. Being Tamil Christians we make lots of edible goodies that we call as Palaharam. A good list of 8-10 sweets and savouries that are made in a huge batch and served as gifts to friends and family every year. This year I am trying my best to be a good wife and make palaharams at home ;-) hopefully my family enjoy them. Christmas is a season to celebrate the birth of Jesus into this world. Just as the Father gave us His son, Christians everywhere make goodies and distribute them. Not only edible gifts but other gifts to near and dear. Lets celebrate the true meaning of Christmas and stay close to our family.
Kulkuls are traditional Goan sweet snack traditionally made for Christmas and served to near and dear during the festive season. They are deepfried and sweet, but the version I have shared here is partially sweet since I wanted to use powdered sugar I did not add much sugar to the dough. You can go ahead and increase the sugar content. The texture of Kulkuls are a firm outside and soft inside. The trick is in shaping the kulkuls so take care and practice a few times to get the exact shape.
KULKULS | KALKALS | KIDYO RECIPE
Recipe Source - Amma
Makes - 250 gms kulkuls
Storage - in air-tight container for upto 3-4 weeks
Prep time - 10 mins
Cook time - 20 mins
Maida/ All purpose Flour - 1 and 1/2 cup
Butter - 1/4 cup
Granulated Sugar - 1/4 cup
Powdered sugar - 1/2 cup
Baking soda/ cooking soda- 1/2 tsp
Salt - 1/8 tsp
Water - 1/4 cup or more to form a stiff dough
Vanilla extract - 2-3 tsp
Oil (refined) - as required to deep fry
1. In a bowl mix flour, salt and baking soda such that everything is well mixed
2. In a saucepan melt butter switch off add the sugar and let it dissolve once it comes to room temperature you can start add the butter to the flour mix and using both hands rub the flour gently to form like crumbs keep doing this for 2-3 minutes until all the flour looks crumbly
3. Now add water to help form a firm dough, keep kneading for 2-3 minutes set aside for 15 minutes ( I did not cover the dough)
4. Divide the dough into blueberry size balls and with the help of the back of a folk flatten the dough lengthwise with the folk as base. Gently press the dough to the folk. Now start rolling the dough to form a curl.
5. Make sure you properly close the shell else while frying it will open up. You can also dip your finger in water and seal the shell inside
6. Repeat the same for all the dough balls
7. Now heat oil in a large seep vessel, you can add a pinch of dough in the oil and it has to sizzle and change the dough to golden brown (makes sure the heat is in medium).
8. To make the frying simple and help the curls hold its shape I place them on the slotted spoon and immersed them in oil. It will look like the kulkuls are all joint together once they are fried they will separate in the oil.
9. Now using the same slotted spoon remove the kulkuls and drain them in paper towels.
10. Now sprinkle the powdered sugar on the warm kukuls and toss them to get evenly coated.
11. Once they cool own completely make sure to store them in an air-tight container to be relished later
Do not over knead the dough, and wile aking the dough make sure it is firm
Adding baking soda helps in the kulkuls puff up a bit and also makes it light to snack on
You can also add rose essence for additional flavour
Since there is no eggs, milk or ghee in this recipe it can be stored for long
While making the shells or curls it takes practice to get the perfect shape
Make sure the curls are well ended, you can use water to seal the curls from inside so that they do not open up while frying