Traditional Indian Christmas Sweets And Homemade Jujubes Recipe

Written by Vishwa Parmar | December 14, 2023

Kulkuls are a popular item on Christmas platters in several regions across India. Christmas, being the season of warmth, gratitude, and festive cheer, is synonymous with good food and drink. It is the perfect time of the year to gorge on your favorite culinary delights and delicacies. Shop windows and bakeries are decked with an assortment of scrumptious sweet treats from yule logs to pecan pies to sugar and gingerbread cookies, and fruitcakes. In this way, Christmas is an especially joyous time for those of us who have a bit of a sweet tooth.

What Are Kulkuls?

A typical homemade Christmas platter usually comprises numerous delectable Christmas treats, including bebinca, marzipan, bolinhas, jujubes, and perad, also known as “guava cheese.” Kulkuls, which are the primary focus of this article, are also a common fixture on such a platter. What sets Kulkuls apart from the other sweet treats is that while most of the aforementioned goodies are limited to the state of Goa and its extraordinary food culture, Kulkuls are prepared and savored across multiple regions of the country.

In essence, Kulkuls are deep-fried golden-hued pieces of dough that possess a crispy texture and assume a curly shape. They are very tasty as well and have the tendency of melting inside one’s mouth. Not only do these tiny treats appear on the Christmas platters of Goa, but they are also a fixture on platters that are from Karnataka and parts of East India. Akin to Goa, families in Karnataka and East India also prepare these treats together. Owing to their irregular and peculiar shape, they are also referred to as “kidiyo,” which translates to “worms” in the Konkani language. These worm-shaped delights tend to be addictive and are usually the first items to be devoured off the platters due to their bite-sized nature and impeccable flavor. They pair well with a cup of hot coffee or mulled wine as the bitterness of the beverages beautifully balances and counteracts the sweetness of the Kulkuls.

The History And Origin Of Kulkuls

Usually, Kulkuls are infused with a vanilla flavor but you can customize your homemade Kulkuls to your liking. If you are an admirer of chocolate, you can use a respectable, premium quality chocolate, such as Cadbury to sprinkle over the Kulkuls. You can even infuse your sweet treat with a combination of chocolate and vanilla flavors. As this is your homemade creation, don’t be afraid to push boundaries and experiment. Introduce as many flavors as you like and see how the final product turns out. Who knows, maybe your homemade dish will turn out better than several tried and tested recipes!

The origin of Kulkuls still remains a mystery. While some food experts believe that the dish dates back to the fried dough pastries of Europe, others debate that it is actually derived from the Portuguese and Brazilian delicacy “Filhoses Enroladas.” The name of this foreign delicacy may sound confusing to you as it is in the Portuguese language, but the main attribute of this dish is that like Kulkuls, this dish too, is deep-fried and made of pastry dough. Thus, it is not a long shot to say that Kulkuls are in some roundabout way a desi version of Filhoses Enroladas as there are multiple similarities between the two dishes.

What Do Kulkuls Taste Like?

These desserts have a crispy exterior and have a slightly sweet flavor. It has Vanilla notes and melt-in-the-mouth texture- pairs well with coffee and festive drinks.

Traditional Ingredients Used In Kulkuls

Traditional ingredients use Maida (All-Purpose Flour), Coconut Milk, Eggs, Sugar Syrup, Oil For Frying and sometimes people do explore optional Chocolate And Oreo Variations.

Ingredients:

• 1/2 a kilogram of maida (all-purpose flour)
• 1 cup of coconut milk
• A pinch of food coloring
• 2 eggs
• Oil for frying the dough
• Salt and sugar in the desired quantities
• 1 bar of Cadbury Silk (optional)
• 1 packet of Oreo cookies (optional)

Step-By-Step Homemade Kulkuls Recipe

1. Blend the maida, coconut milk, salt, and eggs thoroughly. Once this action is done, a dough that has a similar consistency to a chapatti’s dough will be formed.
2. Conceal the dough under a wet cloth and leave it aside for approximately 30 minutes.
3. After you have waited the stipulated 30 minutes, revisit your dough. Cut out the dough into tiny, bite-sized balls and mold these balls into a curly shape. These curly-shaped balls are your Kulkuls.
4. Keep the Kulkuls on a low flame and continue frying them till they take on a brownish color.
5. Subsequently, once the desired brown color of the Kulkuls is achieved, remove the sweet treats and set them aside to cool.
6. Next, introduce sugar and food coloring to water, and heat the mixture till it takes on a thick consistency.
7. Slowly and carefully, pour this thick mixture over the Kulkuls to ensure they are equitably sugar-coated.
8. Your Kulkuls are ready! However, before savoring them, set them aside for some time to allow them to cool. You wouldn’t want to burn your mouth now, would you!?
9. Once the Kulkuls have been cooled to your satisfaction, store them in an airtight container

Tips For Making Crispy And Perfect Kulkuls

• Use finely sifted all-purpose flour and semolina in correct ratio to ensure a crisp texture.
• Knead the dough firmly with coconut milk or warm milk to achieve smooth consistency and elasticity.
• Roll the dough evenly and cut into thin strips to ensure uniform frying and crispness.
• Maintain medium heat while frying so kulkuls cook evenly without becoming dark or undercooked.
• Fry in small batches to avoid overcrowding and ensure each piece turns golden and crisp.
• Drain excess oil on paper towels and allow cooling completely for maximum crunchiness.
• Store kulkuls in airtight containers to preserve freshness and maintain their long-lasting crispness.
• Use a pinch of salt and sugar in dough to balance flavor and enhance overall taste profile.
• Shape kulkuls using a fork or comb for traditional design that helps crisp frying.
• Ensure oil temperature is tested with a small dough piece before frying to avoid sogginess.
• Cool Completely Before Storage

How To Store Homemade Kulkuls

• Allow kulkuls to cool completely at room temperature before storing to prevent moisture buildup and loss of crispness.
• Use a clean, dry, and airtight container to keep them fresh for a longer period.
• Line the container with a paper towel to absorb any excess oil and maintain crunchiness.
• Store kulkuls in a cool, dry place away from direct sunlight and humidity.
• Avoid refrigerating as moisture can make them soft and reduce texture quality.
• Keep different batches separated to maintain uniform freshness and prevent breakage.
• Always use a dry spoon or hands when taking them out to avoid introducing moisture.
• Seal the container tightly after every use to preserve flavor and crisp texture.
• Check periodically for freshness if stored for more than two weeks.

Best Drinks To Serve With Kulkuls

One can serve hot coffee, Masala cha, Hot chocolate, Mulled wine or Christmas spiced drinks.