Kulkuls forms an integral part of the sweets distributed to family and friends during Christmas. Some say that its a form of Filhoses Enrolodas, the Portugese Christmas sweet, although if any of you know more about the history of Kulkuls, do feel free to share.
But for now, we have our Kulkul recipe, with a lot of pictures to ease you through the process of making this crunchy delight!
300 Gms Flour
3 Table Spoons Butter
50 Gms Castor Sugar (Powdered Sugar)
1 Teaspoon Vanilla Essence
1 Egg Yoke
Coconut Milk for Kneading
Kulkuls are relatively simple to make and do take a bit of skill and as usual patience. Start off by melting the butter.
Pour the melted butter onto the flour, add the yoke to it. Next comes the vanilla essence.
Now that your Kulkul mixture is ready add the sugar to it add you can begin kneading.
To assist with the kneading add the coconut milk. Dont pour it all in one go, pour and knead so you don’t end up over doing it.
This shouldn’t take too long.
When the mixture begins to leave the vessel you know you’re getting done.
Finally, that wasn’t so tedious was it 🙂
Place a moist/damp cloth and place it over the dough for 10 minutes.
Post that your dough is ready to use, its time to now begin making the Kulkuls.
Take a small portion of the dough and spread it evenly
Once its flattened you need to roll it
Start with the thin bottom part and progress to the top and then from left to right or right to left whichever you prefer.
Once its rolled, seal the edges by applying a little pressure with your fingers.
Your Kulkuls are ready to be fried, use a grease proof paper, to keep them until you make a bunch of them. Remember to add a little flour to the storing medium so the kulkuls don’t get stuck to it.
Lets take a look at making Kulkul shells now.
Roll a piece of dough
Just like a roti
Use a pastry cutter and cut the dough into squares, first cut it either horizontal or vertically.
Then the other way.
Once your squares are done, pick up one of the squares
Fold the opposite ends of the square diagonally
Then the other two opposite ends from the other side.
Press the ends gently with your fingers and seal them
Your shell designs are ready to be fried.
Now that we have our bunch of Kulkuls ready, its time to heat up some oil.
Once the oil is hot, put in your first batch of Kalkals
Fry your kulkuls till golden brown, make sure they don’t get burnt 🙂
Remove and place on a grease proof paper for the oil to drain out
There you go, your Kulkuls are ready. Have a good Goan Christmas 🙂
Coconut milk is nice but we can make the same with fullcream milk instead of coconut milk
hi thanks a lot for that recipe it came out so well….just d way my mum makes them……….merry Christmas
Thanks for the recipe, I always used full egg, will try only with yolk this time. Thanks for the shell design. Would go faster. Merry Xmas, Happy New Year
hi nice n tasty kulkuls .made them .it was liked by everyone thanks .
i make it–roll on with a hair comb.shapes u made r beautiful
Yes, that’s how my mom’s friend in belgaum made them.
Im not a Goan but these recipes remind me of my childhood in Mumbai with all my Manglorean and Goan neighbours on Xmas day sending home sweets !!! A trip down memory lane..thanks.
It’s nice to remember things you did in the past especially during festivals.
Want to make Kul Kuls faster? Pinch off golf size pieces of dough. Roll into a long cylinder the size of your index finger (or as large as the Kul Kul you want on a board. Cut into 1/2 inch discs and flatten each disc on the Kul Kul board/fork. Alternatively, you can roll the dough (1/2 inch thick), cut into strips. Then take each strip and roll to round (like a breadstick). Cut into 1/2 inch discs and proceed to make Kuls Kuls. Takes the tedious out of making Kul Kuls.
Thanks for this recipe. They are tasty.
I had a problem though and wondered if you have a solution. The first four batches fried well. Then the oil kept foaming and spilling over with every subsequent batch.
Would love to hear from you.
hi clyde, i made some kuls kuls from your recipy and it was great, my question is how can i get a kul kul maker and a shell makerwell if it is a shell maker its yellow in colour. i would be most grateful if you could let me know where to purchase them. many thanks for the recipy and for the info.
i have tried most of your Christmas sweet recipe and it all turned out well. amazing taste. one question the measurement of the kulkuls seems small how much egg and sugar should i add if i want to make 500gms of flour??
regards all the way from Karachi Pakistan
My name is Christine & I am from Victoria Australia & I too would like to know where I can buy the shell & kul kul maker I would appreciate it if you let me know your answer by email
Thanks Clyde for keeping us updated. Love your recipes! Have a great Christmas ‘
Nice web site. Thanks for all the work you’re doing.
My mother in law soaks hers in a syrup or something. . .I don’t see anything about that in your recipe?
My mum does that too sometimes. Basically there are too versions of kulkuls. You can either make them as per Clyde’s receipe where the batter is sweetened with sugar and eat the kulkuls as is. Or make the batter without the sugar and then dip the fried kulkuls in a colored sugar syrup to get ‘frosted kulkuls’ .
I do this. Once the Kulkuls are cooked and cooled. You just need two ingredients; 1 cup Granulated sugar and 3-4 tablespoons of cold water. You add them to a heavy based pan Stir and heat until the sugar is dissolved and a syrup is formed. Coat the Kulkuls in the syrup and put on a plate to cool. Leave a space in between each one to stop them sticking together.
My Kulkul recipe is almost the same as this one but I also substitute some of the flour for semolina (as I remember my grandmother doing this when she made them) and roll my Kulkuls on the back of a fork.
Hi Clyde , I tried your kulkul recipie … the kulkuls taste good but they are soft and didn’t turn hard crispy and crunchy …what’s ur suggestion pls …
How many grammes will 3 tablespoons of butter be please. I take it, it’s unmelted butter.