Kulkuls/Kalkals/Kidiyo/Glazed Sweet Curls - Goan Christmas Sweet

Today's visit in the culinary journey is a beautiful sea shore state Goa which is situated in West Coast of India.
Coming to the cuisine,as its situated in the coastal area,sea foods are much popular.The cuisine can be divided into two categories Hindu cuisine and Catholic Cuisine.
The Hindu cuisine is mostly vegetarian which includes rice,lentils and vegetables whereas the catholic cuisine is influenced by the Portuguese culture.
As the state has lot of coconut trees,coconut and coconut milk is extensively used in their food.
Coming to today's recipe it is  a sweet delicacy prepared during the Christmas.This sweet resembles the taste and shape of Thepi Gavvalu,made in Andhra.
Here I used the powdered sugar and dusted the fried kulkuls when it is hot to give a glazed effect.But a single string sugar syrup can be made and added to the fried kulkuls.This is sweet is mostly made with egg but I made the eggless version.Now off to the recipe...................

Basic Information

Preparation time ~ 30 minutes
Cooking time ~ 20 minutes
Makes ~21/2 cups(approximately)

Ingredients

Ingredient	Quantity
All purpose flour/maida	1 cup
Butter/vennai(unsalted)	21/2 tbs
Powdered sugar	1/2 cup
Salt	1/4 tsp
Vanilla	few drops
Milk/paal	to knead(optional)
Oil	for frying

Method

Put all the ingredients except oil in a bowl and mix it well.Sprinkle milk little by little and knead it to a soft stiff dough.Let the dough rest for 15-20 minutes.

Now take a small round ball(a blueberry size) and keep in on the back side of the fork and flatten it.Then roll to make a shell/curl.Keep the shells on a plate.

Heat the pan with oil and deep fry it on a medium flame till the sizzling sound ceases and becomes golden.Remove it and drain it on a paper towel.Immediately transfer the fried shells to a separate plate and sprinkle the powdered sugar,mix it well.

Store it in an air tight container after it cools down completely.

Enjoy..............................................................

• Do not keep the rolled shells for a long time as it doesn't hold the shape.Make the shells for each batch.
• Addition of milk is purely optional.
• I melted the butter in the microwave and added it.
• Instead of fork,a clean new comb can be used to get the shapes.
• Frying it in the medium heat is very important to get a golden colored kulkuls.
• While frying the kulkuls puff up so don't add too much.
• If you feel the dough stick to the fork then dust the fork with the flour and if the shape doesn't hold slightly  pinch it to hold.

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