KulKuls  ~ Crunchy and Golden Brown

KulKuls ~ Crunchy and Golden Brown

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!

kulkul ingredients

Kulkul Ingredients:

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.

add egg yolk and vanilla essence to maida and sugar

Pour the melted butter onto the flour, add the yoke to it. Next comes the vanilla essence.

kulkul mix ready to knead

Now that your Kulkul mixture is ready add the sugar to it add you can begin kneading.

kneading kulkul ingredients

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.

add coconut milk to the mixture

This shouldn’t take too long.

kneading kulkul dough

When the mixture begins to leave the vessel you know you’re getting done.

making kulkul dough

Finally, that wasn’t so tedious was it ๐Ÿ™‚

kulkul dough mix is ready

Place a moist/damp cloth and place it over the dough for 10 minutes.

cover the dough with a damp cloth

Post that your dough is ready to use, its time to now begin making the Kulkuls.

take small portion of the dough

Take a small portion of the dough and spread it evenly

spread it evenly on a comb

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.

seal the edges 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.

kulkuls ready to be fried

Lets take a look at making Kulkul shells now.


Roll a piece of dough

take medium size balls from the dough

Just like a roti

start rolling the dough

Use a pastry cutter and cut the dough into squares, first cut it either horizontal or vertically.

once rolled use cutter to make small squares

Then the other way.

cut squares

Once your squares are done, pick up one of the squares

fold the opposite ends diagonally

Fold the opposite ends of the square diagonally
fold the other two opposite ends

Then the other two opposite ends from the other side.

press the ends gently with fingers

Press the ends gently with your fingers and seal them

different kulkul designs

Your shell designs are ready to be fried.

kulkuls ready to be fried

Now that we have our bunch of Kulkuls ready, its time to heat up some oil.

designs for kulkuls

Once the oil is hot, put in your first batch of Kalkals

frying kulkuls

Fry your kulkuls till golden brown, make sure they don’t get burnt ๐Ÿ™‚
fry till golden brown

Remove and place on a grease proof paper for the oil to drain out

ready to eat kulkuls

There you go, your Kulkuls are ready. Have a good Goan Christmas ๐Ÿ™‚

kulkuls christmas sweets

20 Responses to KulKuls ~ Crunchy and Golden Brown

  1. Anonymous March 6, 2013 at 7:57 am #

    i make it–roll on with a hair comb.shapes u made r beautiful

    • Madhav February 28, 2017 at 9:00 pm #

      Yes, that’s how my mom’s friend in belgaum made them.

  2. Deepa March 6, 2013 at 7:57 am #

    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.

    • francisca mesquita December 23, 2017 at 1:12 pm #

      It’s nice to remember things you did in the past especially during festivals.

  3. Anonymous March 6, 2013 at 7:57 am #

    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.

  4. sushmita September 30, 2013 at 7:18 am #

    hi nice n tasty kulkuls .made them .it was liked by everyone thanks .

  5. joseph January 28, 2014 at 5:47 am #

    hi thanks a lot for that recipe it came out so well….just d way my mum makes them……….merry Christmas

  6. Philoo Lobo January 28, 2014 at 5:49 am #

    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

  7. Louella March 18, 2015 at 5:57 am #

    Coconut milk is nice but we can make the same with fullcream milk instead of coconut milk

  8. Maria December 19, 2015 at 3:03 am #

    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.

    • Mr.Justin D'mellow September 15, 2016 at 10:56 am #

      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.
      justin dmellow

  9. sheena November 29, 2016 at 4:40 am #

    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

  10. Christine December 10, 2016 at 8:37 am #

    Hi Clyde
    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
    Thank you
    Kind Regards

  11. Vanita December 13, 2017 at 1:24 pm #

    Thanks Clyde for keeping us updated. Love your recipes! Have a great Christmas ‘

  12. Alfred Barretto December 27, 2017 at 11:29 pm #

    Nice web site. Thanks for all the work you’re doing.

  13. sarah March 9, 2018 at 2:24 am #

    My mother in law soaks hers in a syrup or something. . .I don’t see anything about that in your recipe?

    • Nisha December 20, 2018 at 10:31 am #

      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’ .

    • Karen December 28, 2019 at 9:12 am #

      Hi Sarah,
      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.

  14. Natasha Mascarenhas December 10, 2018 at 10:31 am #

    Hi Clyde , I tried your kulkul recipie … the kulkuls taste good but they are soft and didnโ€™t turn hard crispy and crunchy …whatโ€™s ur suggestion pls …

  15. Dee Borthwick October 4, 2020 at 2:51 pm #

    How many grammes will 3 tablespoons of butter be please. I take it, it’s unmelted butter.

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