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
Scale
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.Â
- 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.Â
- 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.