Goan Kulkuls are very popular and traditional Christmas sweets mostly known as ‘KUSWAR“. These kulkuls are also known as kalkal or Kul kul. The recipe for goan kalkal makes the crispy sugary bites coated with sweetness. Check how to make kalkals in Goan Style for Christmas.
I still remember my childhood, my mom and other family members would always prepare Christmas sweets with kul kul together. My mother would knead the dough and keep and we all would make kalkal curls before she could deep fry.
In this goan kalkal recipe with egg, first, shape the dough into curls. Take a small dough ball, press it at the back of a fork, and then curl it with your thumb to look like a little shell. Deep fry the goan kalkals till golden and crispy outside but very soft and sweet on the inside.
For the festive occasions like Christmas also try special pork recipes like goan pork vindaloo, goan pork sorpotel, goan pork roast
Check Other Delicious Christmas Dishes
- Goan Chana Doce Recipe
- Goan Nevris / Nevri / Karanji
- Goan Baath (Coconut Cake)
- Goan Guava Cheese
- Goan Coconut Toffee
- Alle Belle Recipe
What is Kulkul origin?
The kulkuls originated from the Goan traditions and culture, celebrated on festive occasions like Christmas in Goa. These kulkuls are homemade Christmas sweets with soft, sweet, and crispy sweetness.
Tips For Goan Kalkals / Kulkuls Recipe
- Adjust sweetness: You can adjust adding the sugar to the dough according to your desired sweetness.
- Adding milk: Keep on adding little milk and kneading, till the proper dough is formed. The dough should not be too hard or soft. Water also can be added along with the milk. If you like only water then only water can be used for kneading.
- Dough resting: After mixing, let the dough rest for some time, at least 15 minutes. During its resting time, it blends the mixture very well.
- Oil Temperature: It is better to fry the kulkuls at medium-low heat. If fried at high temperature the kalkals will get brown from the outside and remain undercooked from inside. Let the kulkuls get cooked evenly.
- Sugar Coating: If you want the kalkals to have a sugar coating, you can dip them in powdered sugar and mix them well. Do this when the kulkuls are still a little warm after frying.
- Storing: It is better to store the prepared goan kalkals in an air-tight container. This storage helps in keeping the kulkuls fresh and crispy.
Ingredients For Goan Kalkals
The kalkals in goan style are made with simple ingredients available in the market
- maida (all purpose flour)
- salt
- ghee (clarified butter) / unsalted butter
- powdered sugar (adjust to taste)
- egg yolk (beaten)
- vanilla extract
- milk as needed (while kneading)
- oil for deep frying
- color drops (as required) (optional)
- powdered sugar for dusting (as required) (optional)
How To Make Kulkuls Goan Style
Make The Dough Ready
- Prepare the Dough: To make kulkuls in Goan Style, first put flour, and salt in a large bowl and mix well. Add ghee (a little warm) and mix everything well, it should appear like breadcrumbs. Further add the vanilla extract, powdered sugar, and beaten yolk to the mixture and mix well.
- Knead the Mixture: Finally, keep on adding a little milk, and keep on kneading the mixture till you get the proper consistency. Form the dough properly not too hard and too soft.
- Let the Dough Rest: Cover the dough with a damp cloth. Let it rest for at least 15 – 20 minutes. After resting, if you want optionally you divide the dough into 3 – 4 parts add different color drops to each, and mix. Adding color is not necessary.
Mould And Fry the Kalkals
- Mould The Kulkuls/Curls: After keeping the dough for resting, make small marble-sized balls (or you size you prefer). Place them on the plate separately. To make kulkuls, first take a fork, comb, or kulkul flattener and take a single dough ball. Press it gently on the fork’s back or kulkul flattener with your fingers and flatten it nicely to form a thin rectangular shape. Roll the rectangular shape from one end to another, to form a curl or kalkal. Seal the ends properly. So that it doesn’t open or break while frying. Place the kulkuls on the tray and line them. Continue to form kalkals with the rest of the dough balls and line them up.
- Fry the goan kalkals: Heat oil in a deep kadhai/ wok on medium heat. After the oil is heated, take a single kulkul and add it to the oil. If it comes up instantly then it is ready. Deep fry the other kalkals in small batches, until they get golden brown. While frying, keep on turning them with the slotted spoon constantly. Then place them on the paper or tissue paper.
Coat Kalkals With Powdered Sugar
- Powdered sugar coating: If you want to coat the kalkals with powdered sugar you can do so. It is optional. Let them get a little cooler, but remain a little warm. Deep the little warm kulkuls in powdered sugar and mix them well. They will get the coating of powdered sugar. I have made and prefer making kulkuls without sugar coating.
Store the Kulkuls
- Store the kulkuls: The kulkuls in goan style for Christmas are ready. To store, first, cool them naturally, and store them in an airtight container.
It’s the BEST Goan Kalkal Recipe prepared at Christmas, Easter and all festive occasion. These Goan Kulkuls are delicious Christmas sweets prepared in Goan Style with simple ingredients. The Goan Kalkals are crispy sugary bites coated with sweetness
How To Serve The Goan Kulkuls
Serve the kulkuls in a nice bowl, for evening tea or coffee. Distribute them with friends and family at festivals like Christmas and others. Share them with neighbors, friends, and family in decorative boxes.
Also Check Our Other Goan Sweets Recipe
- Coconut Toffee Recipe, How to Make Coconut Cordial
- Goan Bebinca Recipe, How to Make Bebinca / Bibinka / Bibik.
- Alle Belle Recipe, Goan Coconut Jaggery Pancake
- Goan Baath Cake Recipe
- Goan Marzipan Easter Egg Recipe
- Goan Neureos / Goan Nevris / Karanji Recipe
- Best Christmas Steamed Pudding Recipe
- Goan Chana Doce Recipe
FAQs
Can I Store Goan Kalkals For A Long Time?
The kalkals can be stored for nearly a month if stored properly. Store in a dry, cool place away from moisture, these kulkuls will maintain the freshness and taste.
How To Do Store The kulkuls?
The Goan kulkuls have to be stored in an air-tight container, for them to maintain freshness, taste, and crispiness.
To store ensure that the kulkuls are at room temperature and not hot or not even a little warm.
Check Other Chicken Recipes
- Goan Chicken Cafreal
- Chicken With Cashew Parsi Style
- Chicken Kolhapuri
- Restaurant Style Chicken 65
- Goan Roast Chicken In Oven
- Chicken Curry Without Coconut Milk
Kalkal Recipe With Egg, Goan Kulkuls Recipe, Christmas Sweets – Debz Explore
- Prep Time: 20 minutes
- Resting Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1hour 10 minutes
- Yield: 450 grams 1x
Description
Kalkals are traditional Goan sweets mostly prepared at Christmas, Easter, and other festive occasions. These kulkuls Goan Style sweets are prepared with simple ingredients easily available in the market. Check how to make Goan Kulkuls at home.
Ingredients
Simple ingredients for making kulkuls traditional Goan Christmas Sweets
- 3 cups or 400 (380) gms maida (all purpose flour)
- 1/2 teaspoon salt
- 3 tablespoon ghee (clarified butter) / unsalted butter
- 1/2 cup or 100 gms powdered sugar
- 1 egg yolk (beaten)
- 1 tsp vanilla extract
- milk as needed (while kneading)
- oil for deep frying
- color drops (as required) (optional)
- powdered sugar for dusting (as required) (optional)
Instructions
- For Kalkal Recipe With Egg, take a large mixing bowl, and mix the flour, and salt well.
- Add the little warm ghee and mix everything very well. It will appear like breadcrumbs.
- Now add the vanilla extract, powdered sugar, and beaten yolk. Mix the mixture well.
- Then add a little milk and knead the mixture to form a smooth and elastic dough. While mixing keep on adding a little milk and mixing till you get the desired consistency. Finally, it should not be too hard or soft.
- Then cover the mixture with a damp cloth, and let it rest for at least 15 – 20 minutes.
- Optionally, you can add color. Divide the mixture into 4 parts, add different little color drops to them, and mix well. I make my kulkuls plain without color.
- After the resting time, make small marble-sized balls (or the size you want) of the dough, and place them on a plate.
- Place each ball on the fork, comb, or kulkul flattener. Press it gently with your fingers and flatten it nicely to form a thin rectangular shape. Take care not to damage the dough.
- Roll the rectangular shape from one end to another, to form a curl or kalkal. Nicely seal the ends so that it doesn’t open or break while frying. Place the kulkuls on the tray and line them. Continue to form kalkals with the rest of the dough balls and line them up.
- Now take a kadhai/wok and heat oil in it on medium heat. After the oil is heated, add one piece of kulkul and try. If the kulkul comes up instantly then it is ready.
- Deep fry the kulkuls in small batches, after they are put in they will come up. Fry them until golden brown, turning them with the slotted spoon constantly. Then place them on the paper or tissue paper.
- Optionally, if you want the kulkuls to have a powdered sugar coating then you can dip the kalkals in the powdered sugar and mix them well. Do this when the kulkuls are still warm after removing from the oil.
- Let the Goan kulkuls for Christmas, cool naturally, and store them in air tight container.
Notes
- keep on adding a little milk and then kneading till the proper dough is formed. little water also can be used with milk. or kneaded with only water.
- Frying in small batches is always better for them to be crispy outside and fried properly.
- While pressing the small dough on the fork, kulkul flattener, or comb it gets damaged. Again roll the dough back to a small ball shape and press it again.
- if salted butter is used, add a little less salt, while making the dough.
