🌲Kul Kuls or Kidyo

The main attraction of the Mangalorean traditional sweets for Christmas or  ‘kuswar’ in Konkani are the kul kuls. This is one sweet I do not miss making it every year for Christmas.  Christmastime reminds me of many things as we were growing up.  My mother used to make a variety of kuswar every year and we all siblings sat together making kideos along with her and hence the interest in us to also make these sweets every year. It is tiring to sit and curl kul kuls all by yourself.  So together with my husband and son we curled the kidyos competing with each other as to who did more.  A fork or a comb is used to curl them in the shape of a worm and hence the name Kidyo which means worms in konkani:)  Not to worry, this is made of maida, coconut milk and sugar.  Sugar is either added at the beginning while making the dough or is glazed at the end.   I sugar coated them at the end.

Ingredients

500 gms maida or  all purpose flour 

6 tsps full coconut milk powder or fresh coconut milk

2 tbsp hot oil

Salt to taste

Oil for deep fry

 

Sugar glaze

200 gms sugar

¾ cup water

 Mix the coconut milk powder in one cup of warm water.

Take the flour in a large bowl, add the oil, salt and mix well.  Add the coconut milk little at a time to make it into dough.  If more water is required just wet your hand and continue kneading it well for about ten minutes until it is very smooth.  Cover the dough with a damp cloth and keep it aside for an hour.   Then shape them into small marble balls, keep a ball over the the fork and spread it out and then curl it back slowly so that it gets the impression of the fork.  Keep it on a greased plate without touching each other. 

Heat oil in a wok or Kadai on medium fire.  When it really hot drop the kulkuls into it.  Do not put too many at a time.  Fry them until it has become light golden.  Do not over fry.  Drain the oil and transfer  them  on an absorbent paper towel.   Now fry the next batch in the same way.

After a few hours or even the next day you can glaze the kul kuls.  Heat sugar and water on medium heat to make a thick syrup.  When it thickens  throw in all the kul kuls together and immediately hold the vessel on both sides and toss them so that all kul kuls are evenly coated with the syrup.  Transfer this to another vessel and make sure they are all not stuck together.  Once completely cooled, store them in an airtight container and enjoy eating them too.