Traditional Indian Christmas Kulkuls: Step-by-Step Recipe for Beginners

Christmas in India is a time to rejoice and indulge in various traditional sweets. Among these, one of the most sought treats is something that people absolutely love, bite-sized curls of crisp and sweet that are known as Kulkuls. These are festive delicacies, especially when it comes to Goan households. Tracing the origins, this can be said to be inspired by Filhoses Enroladas, rose-like pastries. Kulkuls eventually became an Indian Christmas platter staple, being savored for their unique shape and irresistible sweetness.

Making Kulkuls is more than just preparing a sweet; it is a family ritual. Taking each curl on the fork, sharing laughter in the kitchen, and marveling at the golden brown delights coming out of the hot oil-all of it makes memories for a lifetime. If you are new to making Kulkuls, don't worry! This step-by-step guide is designed for beginners, so you can easily craft this festive favorite.

Traditional Indian Christmas Kulkuls Recipe

Ingredients

• 4 cups (495 grams) all-purpose flour
• 1/2 teaspoon baking powder
• 1 tablespoon cold unsalted butter, cubed
• 2 large eggs
• 1/4 cup confectioners' sugar
• 1 cup coconut milk
• Neutral oil, such as canola or vegetable, for frying
• 1 cup granulated sugar
• 3 to 4 tablespoons water
• 1/4 teaspoon fine salt

Method:

• In a large bowl combine the flour and baking powder, mixing well to combine and ensure even distribution.
• Gradually add the cubed butter, rubbing it into the flour with your fingers until the mixture resembles coarse breadcrumbs.
• In a separate bowl, whisk the eggs and then mix them into the flour-butter mixture.
• Add the confectioners’ sugar and coconut milk to form a soft and pliable dough. Knead gently to ensure a smooth consistency.
• Divide the dough into small balls, each about 1 inch in diameter.
• Lightly grease the back of a fork with oil. Flatten one dough ball on the back of the fork, pressing it gently to create a rectangle shape. Roll the dough up from the bottom edge of the fork to form a tight curl with ridges. Repeat with the remaining dough balls.
• Heat oil in a deep, heavy-bottomed pan to about 350°F. Fry the Kulkuls in small batches, turning them often for even browning. They should turn a light golden colour in about 3 minutes.
• Transfer the fried Kulkuls onto a paper towel to absorb excess oil.
• For sugar syrup, mix the granulated sugar and water in a saucepan and cook on medium heat until the mixture turns syrupy. Stir so that the sugar dissolves completely.
• Dip the cooled Kulkuls into the syrup, ensuring that they are well coated. Take them out with a slotted spoon and place them on a plate. The sugar will dry up, giving a glossy coating.

Tips for Perfect Kulkuls

Constant Heat: Fry the oil at a constant temperature to allow uniform frying. Too hot, and the Kulkuls will brown too fast; too cool, and they'll absorb oil.

Tight Curls: Pinch the ends of the curls softly before frying to prevent them from uncurling.

Keep Rotating: Turn the Kulkuls constantly while frying to ensure uniform golden color.

Recipe Variations

Powdered Sugar Coating

Skip the sugar syrup for a simpler version. Roll the just-fried Kulkuls in powdered sugar while they are still warm. This variation gives a light, snowy sweetness to the curls that resemble frosty Christmas mornings. It is a good substitute for those who prefer less sticky treats.

Colored Kulkuls

Add a festive touch by breaking the dough into portions and kneading in food colors of your choice—red, green, yellow, and blue work well for Christmas. These bright curls are not only tasty but also add a lively, celebratory feel to your spread. Don't forget gel food colors for the best possible outcome.

Spiced Coconut Kulkuls

Add ground spices such as cardamom or cinnamon to the dough and use coconut cream instead of coconut milk. This variation adds a warm, spiced twist to the traditional coconut flavor, so each bite is a comforting reminder of holiday warmth.