Kulkuls

The Goan Christmas dessert tray is never complete without kulkuls.  These sweet weird shaped cookies are always a pleasure to make as a family gathered around the kitchen table, sharing special moments and each hand turning out these inimitable cookies.  To be honest, this is my all time favorite Christmas sweet and I could eat them by the dozen.                       

I remember as a young child running out to play with my brother's friends with a pocketful of kulkuls that were my own rationed share.  Quietly retrieving one kulkul at a time when no one was watching I'd pop them in my mouth and savor every moment. Suddenly to my misfortune, one kulkul rolled out of my pocket and I held my breath as I waited to be bullied out of my share of kulkuls.  But to my astonishment, as boys will be boys, one tough looking kid pointed to the kulkul in the dirt and yelled "worm.. run for your life!", to which all the boys took off in a mad dash and left me to peacefully finish my stash.

So enough of the reminiscing, with Christmas around the corner it is time to make our 2015 batch of kulkuls.  I dedicate this blog to my daughter Emerald (Emmy) who makes the most beautiful, dainty kulkuls. Small and consistent in size.  I will miss you this year Emmy as you study for your final year. My son Alex would be enlisted to help, but would shy away after Emmy closely supervised and dismissed his ungainly, awkward looking kulkuls...more memories to treasure!

A special thanks to my daughter-in-law Gunit who sat patiently with me today and helped form all the kulkuls for me.   I should note that although these are traditionally deep fried, I have been baking my kulkuls for the last few years and have never looked back. The same recipe can be used for frying or baking.

Ingredients

2 cups all purpose flour
1/2 cup semolina (sooji) 
1/2 cup sugar
6  tablespoons butter ( or vegan alternative)
1 egg
1/2 cup milk or coconut milk

Method

( you can always knead by hand, but I use a food processor for ease)

Using the bowl of a food processor and chopping blades, add the flour, semolina and sugar.  Pulse to mix.

Now add the butter.  Pulse until the mixture resembles breadcrumbs.

Add the egg and pulse to mix well.

Now add the milk 1 tablespoon at a time and pulse to form a dough.

 Check the mix by taking a lump and squeezing to see if it binds into a dough, even if it still looks crumbly in the food processor, or mixer. It is important not to add all the liquid at once since it may make the dough too sticky.  You may not use up all the milk, and that is okay.  Just use enough to form a soft dough.

Remove the dough, and put it in a bowl and knead to form a ball. The dough will be nice and soft and pliable. Cover and let it rest for at least 15 minutes.
Use the time to prep for another sweet if you are doing all your baking on one day.

To make the kulkuls pinch a small piece of dough off.  Form into a ball. Continue until you have finished all the dough.   You will need a fork and some butter to proceed.

Lightly rub a little butter on the back of a fork.  Press the ball onto the fork (gently)

With your thumb, gently lift the lower edge of the dough and roll the flattened dough off the fork to form the kulkul.

Cover the dough with a wet cloth as you work so it does not dry out.
You can deep fry or bake at 350 F for 7-10 minutes until lightly brown on the edges.  Cool and store in an air tight container.