Kormolas and Kulkuls are among the most cherished Christmas-time sweet treats and are munched on without any fuss by kids and adults alike :) Here's a recipe that I find completely balanced in taste and absolutely crunchy to the bite.
Kormolas are also called ‘Phoolancho Kalyo’ meaning Flower-Bud Cookies, while Kulkuls are referred to as ‘Sweet Curls’.
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Find Clyde D'Souza describing the beauty of Goa's culture in his book ‘Susegad: The Goan Art of Contentment’
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Ingredients:
1& 1/2 Cups All-Purpose flour (Maida)
2 Tablespoons Vanaspati/Ghee
1/3 Cup Powdered Sugar
1/4 teaspoon Salt
1 Egg Yolk
1/4 Cup Milk (room temperature)
Flour for dusting
Oil for deep-frying
•For Kormolas, the dough must be rolled out thin, whereas for Kulkuls keep the dough a little thick so that it doesn't tear when you press it onto a fork/comb/corrugated surface.
•Cover the prepared Kormolas and Kulkuls with a slightly damp cloth so that they don't dry out and crack. Don't wait too long to fry them, since they start to droop.
•Ensure the Oil isn't too hot; use a little piece of dough to check- the piece must not come to the surface immediately, but should reach the bottom and begin being surrounded by bubbles.
•Keep the flame low, and fry the kormolas/kulkuls for about 5 minutes and then increase the flame to medium and then fry till lightly browned.
•Allow to rest and crisp up. Once cooled, store in an airtight container.
Music Credits: The First Noel (an instrumental by Tabitha Dias)
24 ноя 2021
