Goan Traditional Christmas Sweets.
These are traditional Goan Christmas sweets. They are crunchy and golden brown in colour, which graces every Goan Christmas platter. Christmas season make me nostalgic, always bring those beautiful memories back.
These sweets are prepared with maida flour which is also know as all purpose flour, semolina, thick coconut milk, clarified butter, powdered sugar, egg and some salt to taste.All the ingredients are combined together and thereafter kneaded into a soft and smooth dough. This dough is then rolled and shaped in various shapes and deep fried in oil. This recipe is very simple to make, but it is time consuming, so extra pair of helping hands makes it less tedious. It also requires a lot of patience and skills to mould them into different kind of shapes.
Back then these sweets were prepared in a large quantity and neighbours would help each other in preparing the sweets.Everyone would come with their own rolling boards and pins. In the mornings the dough was kneaded and kept ready, covered with a wet cloth, so it doesn’t lose the moisture and by afternoon, after lunchtime we would start with the process until late evening. A shape of a cross was made first with the dough and I would love to do it, then followed by the other different shapes.Those were the best memories I will always cherish.
Cormolas look like flower buds and starfruit. It got its name from a Portuguese word Carambolas which means Starfruit, a delightful snack to munch on.
Kulkuls are also known as Kidyos meaning worms in the (Konkani)- The local Goan language. By using fork a small portion of dough is rolled and shaped into small curls or corn shells.
Vodde also known as Odde are made by rolling the dough and then cutting into roundels with a cookie dough cutter or a round mould.
Goan Traditional Christmas Sweets
- 1 & 1/2 Cup Maida / All purpose flour
- 1/4 Cup Semolina
- 1/2 Cup Powdered Sugar
- 1/4 Cup Thick Coconut milk
- 2 tbsp Clarified Butter
- 1 Egg
- 2 Pinches Salt
- Oil for deep frying
- In a bowl take Maida flour, Semolina (Rava) Powdered Sugar,Egg,Clarified butter and Salt and mix all the ingredients together.
- Once all the ingredients are mixed, make sure the mixture holds together as shown in the picture.
- Add thick Coconut milk in batches to knead into a soft dough. I had taken 1/4 cup of milk, but didn't use all of it as there is already clarified butter, powdered sugar and egg added in the mixture which makes it moist even before adding the coconut milk.
- Cover the dough with a damp cloth for about 30 minutes and keep it aside.
- To make Kulkuls, take a small portion of dough and spread it evenly on the backside of the fork and then gently roll from the side of the handle towards the end of the fork, just as shown in the picture.
- To make Kormolas, take a medium size dough ball and roll it into a fine sheet. Then cut it into small square shapes.
- Now overlap by folding the opposite ends, then fold the other two ends to form a shape of a flower bud, press firmly and twist both the edges tightly to retain the shape while deep frying.
- To make Vodde, take a large dough ball and roll it into a slightly thicker sheet, then with the help of a cookie dough cutter or a mould cut into roundels as shown in the picture below.
- Once the Kulkuls, Kormolas and Vodde are ready, heat oil in a pan and deep fry them on low to medium heat till golden brown in colour.
- Serve along with other Christmas goodies.
- Cover dough with a wet cloth, to avoid drying out and forming a crusty surface.
- Vodde are made with whole wheat flour but this time I tried to make them with the same flour and believe me they turned out to be nice and crunchy.
- Dairy milk can be used as well instead of coconut milk.
- To store, let them cool down before transfering in a airtight container.