Kulkuls... Kidio... Korbollam... they all lead to this one familiar delicious crunch in our mouths particularly during Christmas. The year long wait for this Goan sweet is simply worthy. If you're planning on making them... I highly reckon you gather your family and friends together to help with rolling them out while you all enjoy chitter chat gossips. Some'll shape their Korbollam fat... Some Thin... some don't stick right... some'll chatter more than roll!! ... but in the end it hardly matters when crunching these down in company of your cheering group of family & friends.
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| KIDIO KORBOLLAM |
Have fun making!!... make lots!!!
INGREDIENTS:
2 eggs
1+1/4 cup granulated sugar
1 cup milk
1/2 cup Ghee OR Clarified butter
6 cups Flour
1 tsp salt
1/2 tsp Vanilla essence (optional)
1/2 ltr sunflower for frying
For Shaping:
TYPE 1: table Fork OR Hair Comb
TYPE 2: Knife
Rolling Pin
METHOD:
Warm the milk in a small saucepan until it forms tiny bubbles at the edges. Then remove from heat. Mix in the ghee. Stir until melted. Add sugar and salt stir until dissolved.
In a separate mixing bowl beat the two eggs lightly. Add the vanilla essence and the luke warm milk mixture until combined. You may skip the Vanilla essence if you wish. I add the essence because it takes care of the eggy smells in food that I usually get put-off by. If you are using a stand mixer, be careful to mix on medium to low speed.
At first add & combine 2 cups of flour to this liquid and continue folding in more of the flour in spoonfuls until your dough stops sticking to its bowl.
Round the dough into a cling wrap and let rest in the fridge OR leave in its container covered by a lightly damp cloth at room temperature for an hour.
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| Type 1 |
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| Type 2 |
When ready to roll, I have 2 shapes in mind to show you...
Type 1: Use the back of the table fork to press down a marble sized dough ball & flatten. Now lift up one end of the dough rolling it backwards to get a caterpillar shaped Kulkul. Thus the name "Kidio" AKA caterpillar in our Konkani language !!!
You may similarly use a Comb to derive the same (but lengthier) shape of "Kidio".
Type 2: Use the rolling pin to roll up a 3mm thin and 12X12" dough. Cut perfect 2X2" squares with a knife. Start shaping by picking up a little square. Aim to pinch tight opposite ends of the square same time to form the shape of newborns Rattler (well.. somewhat!😂)
Anywayz, There! you'll have 12 Korbollams!!
TIP: If you are going to take time rolling Kulkuls until fry-time. Cover the shaped Kulkuls with a lightly damp cheese cloth to prevent them from drying out too quickly. Also, dab slightly with water to stick the corners of dough whilst shaping your Kulkuls so that they don't loosen up while frying.
Heat the Oil in a deep bottom pan. Low-Medium fire. Slide down a few Kulkuls carefully at a time as the eggs in dough will make the hot oil froth instantly. Fry them until lightly brown on low heat. Remove and place on a kitchen tissue.
Ready to eat warm !!!... These may also be stored in an airtight container for couple of months. Just make sure that Kulkuls are COMPLETELY cooled before put into airtight container.
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