CHRISTMAS …….
Ahhh!! T’is the season to be jolly!
When we are
surrounded by such lovely Christmas goodies, how can one NOT be jolly !!
Christmas
holds very fond memories of my childhood. Growing up in a Parsi household, I
was blessed to have very good and sweet Catholic neighbours,who,without fail,
used to send Christmas sweets and delicacies to us. As a kid, I recall making a grab for the
Marzipans, perad (guava cheese), doce, baath cake (semolina and coconut cake)
and of course the KULKULS !! They are, by far ,my favorite treat in the entire
Christmas platter.
They can be
made into different shapes as per ones choice. Eggs are normally added to the
recipe, but, on the behest of a few of my vegetarian friends, I have made this
recipe Eggless.
Today, I
have made Kulkuls into the Kalyo ( Flower Bud) shape since that is the most
favorite shape of my 6 year old. TO MAKE
AND TO EAT !
Ingredients:
2 cups Maida
(Refined flour)
1 cup
powdered sugar (or to taste)
1 tsp
Vanilla essence
3 tbsp ghee
100 ml
coconut milk (for kneading)
Salt to taste
Oil for
frying
Method:
Lets start
by kneading the dough.
Combine the
flour, sugar, salt and vanilla essence in a vessel. Slightly melt the ghee and
add it the mixture.
 |
| Coconut Milk |
Now knead
the dough by adding the coconut milk (a little at a time) till the dough is
soft and pliable.
Cover the
dough with a damp cloth and keep aside for 15 minutes.
Once the
dough is rested, we need to start preparing the Kulkuls.
Divide the dough
into large balls of equal size.
Roll them
out into a chapati. Using a cutter, cut the rolled out dough into small
squares.
Now, take
the opposite edges and twist to form a bud-like shape. Make sure to twist it
well, else it will open up while frying.
Keep the prepped
kulkuls aside to fry later.
Repeat the
above process for the remaining dough.
Heat oil in
a frying pan/ kadai. Keep the oil on medium heat, otherwise the kulkuls will
become dark brown from the outside, but remain uncooked/ undercooked on the
inside.
Fry the
kulkuls in small batches, without crowding them into the frying pan.
Once they
are light brown, remove them from the oil and keep aside on an absorbent
paper/cloth.
These
kulkuls will continue to brown slightly even after they are removed from the
oil.
Once all the
kulkuls are fried, let them cool down before storing them in an air-tight
container.
These
kulkuls can be stored at room temperature to upto a month in an air-tight
container.
Serve them
on Christmas day and enjoy this heavenly delight !
