by Vasukie Asirwatham


¼ kg semolina (rava)

¼ kg all-purpose flour (maida)

I egg

Splash of milk

3 Tbsp clarified butter (ghee)

⅓ of a 400 ml can of coconut cream

Two pinches of salt, or to taste

Superfine or powdered sugar, to taste (start with a couple of heaped tablespoons and add more as needed)

Oil for deep frying


Knead all ingredients to a dough adding milk as needed. If your dough is on the dry side, add a little ghee and knead again. If you want your kulkuls sweeter, add more sugar and knead into the dough. Cover the dough with a damp cloth for half an hour.

Keep the unused portion covered with a damp cloth while you work with small portions. Roll into a long sausage shape and cut into small pieces. Working with one piece at a time, place it on the back of a fork. Using your thumb, flatten the dough into a rectangle. Gently lift the dough and roll it away from you, keeping it fairly tight. Lightly press the edges to seal it up. Repeat with the rest of the dough. Keep the shaped kulkuls on a flat tray.

When they are all done, heat oil for deep frying. Test that the oil is hot enough by dropping a bead of dough into it. If the oil bubbles and the bead instantly comes to the top, the oil is ready. Keep it on medium heat. Fry the kulkuls in small batches and turn with a slotted spoon.

When golden, remove with a slotted spoon and place on paper towels to drain off excess oil. When they have completely cooled, store in an airtight container.

Vasukie Asirwatham lives in Centennial with her husband and three daughters. Her kulkuls are a traditional Goan Christmas sweet.