KulKuls (Goan Christmas Sweet)

Frosted Kul Kuls

Christmas in incomplete in a Goan household without the traditional Kulkuls. Different households have their own recipes, though the basic curled shape (that’s where the name probably originated ) is common. Some add the sugar into the dough while some others even make them salty. In our family, we make them with sugar frosting. That’s the recipe here.

Though traditionally, coconut milk freshly extracted from coconuts was used, in this recipe, we have used the coconut milk powder that is easily available.


For the Kulkuls:

250gms maida

2tbsp coconut milk

1 egg

2tbsp ghee

2tbsp fine semolina

Water, as required to knead

Colour, as required

For the Frosting:

100 gms sugar

1 cup water


1. To make the Kulkuls, mix together the ingredients given above except water and colour. Then add water slowly ensuring not to add too much. Knead to form a soft dough. Your finger should leave a mark when pressed.

2. Let the dough rest for at least 2 hours.

3. Divide the dough into parts depending on the number of colours you want to use. Mix the colour with the dough.

4. Roll the dough and make small balls (a little larger than pea-size). Press the ball onto the mould or the back of a fork, flatten it and then roll it inward.

5. Once moulded, deep fry till done (approximately 5 mins on a slow flame)

6. Once the fried kulkuls have cooled to room temperature, heat up the sugar and water till the sugar melts and we have sugar syrup with a thread-like consistency.

7. Add the kulkuls into the sugar syrup and stir till all are coated with sugar syrup.

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