Goa

Kulkuls

Little dough curls rolled on a fork, fried and sugar glazed. Goa's Christmas kuswar crunch.

75 minTime

3 gProtein each

mildSpice

Make it your way

Grandma's wayCoconut milk dough, fork curls, sugar glaze.

The original

243kcalsame

3 gproteinsame

1 gfibresame

75minutessame

Classic kulkuls.

Per serving, worked out from the ingredient table.

Maida (all-purpose flour, plain flour)2 cups

Thick coconut milk½ cup

Egg1

Butter2 tbsp, soft

Sugar2 tbsp for the dough, rest for the glaze

Salta pinch

Water3 tbsp, for the glaze

Cooking oil (vegetable oil)for deep frying, about this much absorbed

4 steps

1Rub the butter into the maida with salt and 2 tbsp sugar. Add the beaten egg and coconut milk and knead a soft, smooth dough. Rest 20 minutes.
2Pinch marble sized pieces, press each flat on the back of a fork or a comb and roll up into a curl.
3Fry in medium hot oil in batches until golden.
4Boil the remaining sugar with water until it forms a thick thread, toss in the kulkuls and stir until the sugar dries white.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.