Goan Sweet Kulkuls

In a large mixing bowl, thoroughly combine the all-purpose flour, semolina, the measured portion of powdered sugar for the dough, and a pinch of salt to create a even dry base.

Add the melted butter (or ghee). Using your fingertips, carefully rub the fat into the flour mixture until it takes on a coarse, breadcrumb-like texture. This step ensures a flaky crust.

Blend in the lightly beaten egg to enrich the dough mixture.

Gradually pour in the thick coconut milk, kneading the mixture gently into a smooth, semi-stiff dough. Avoid over-hydration. Cover with a damp cloth and let the gluten relax for 20 minutes.

20 min

Take your clean comb or a fork and grease it lightly with a neutral oil to prevent sticking.

Pinch off a pea-sized piece of dough (roughly pea-sized) and roll it between your palms into a flawless, seamless oval.

Firmly press the oval flat against the tines of the fork or the teeth of the comb, shaping it into a thin rectangle. Carefully roll the dough upward from one end to the other, making a tight, ridged curl. Lightly seal the overlapping edge so it withstands the frying process.

Bring the frying oil to a medium-low temperature in a heavy kadhai. Steady heat control is vital; excessively hot oil will scorch the exterior while leaving the core raw.

Deep fry the Kulkuls in controlled batches, agitating them gently, for about 5-7 minutes until they achieve an delicate, even golden-brown crispness.

5–7 min

Remove and drain thoroughly on paper towels. While they remain warm to the touch, generously sift the extra powdered sugar over them for best adherence.

Allow them to cool completely before transferring to airtight glass jars to preserve their crunch.