Traditional Goan Kulkuls

Sugar glazed curls made with flour & coconut milk

Happy New Year and wishing all my readers a food filled year (with lots more Indian food including curries, pickles and all the gorgeousness the country has to offer!) ahead. Thank you so much for the ongoing support and encouragement. It’s the best feeling when you know that people across the world are cooking recipes that I write and also loving the food I am cooking.

My resolutions for the new year? I don’t tend to have any although as always I intend on making it a year full of amazing collaborations, feasting and cooking brilliant food inducing a dose of spice for everyone to revel in.  Making it worthwhile, exploring, experimenting and working with some of the hugely talented producers, chefs and publications to showcase a slice of what I grew up eating.

Over the festivities I have been cooking for clients, family and friends. Apart from curries, breads and gifting spices jars and chutneys galore. I also made a truck load of snacks including my mum’s recipe for Naankhatai and something we made in India during December festivities.

‘Kulkuls’ are little sugar glazed curls made with flour, coconut milk and coated in sugar syrup. I resented when my mother expected me (like a good Indian daughter!) to help her make them. Just because I knew they were ever so fiddly to make and took far too long but the best part after they were fried off in oil was eating them while they were still warm.

Kulkuls look similar to gnocchi but slightly smaller in size. Traditionally a Goan snack made during Christmas and New Year to celebrate the occasion and bring in the year with a sweet offering.

Once fried they are steeped in sugar syrup to give it a glazed coating although I prefer them just as they are dusted with icing sugar. Also I tend to add a tad more sugar to the dough mix so they are sweet enough. I reckon its the perfect snack with a cup of masala chai.


  1. In a bowl add the flour, caster sugar, baking powder and salt. Mix in the butter along with the coconut milk a tablespoon at a time. Stir until the mix starts to combine, at this stage using your hands give the dough a good mix and knead pressing the dough until its paliable. Leave to rest for 5-7 mins.

    Goan Kulkul dough

  2. Take a small pea sized portion of the dough and roll into a ball. Using the back of a fork press the dough firmly on to take shape of the fork. Then roll over from one end to another resembling a curl.

  3. Heat the oil in a wok or small sauce pan for frying. Fry a few of the Kulkuls in batches for a minute. They will be slightly soft and turn golden brown. As they rise to the surface take them out using a slotted spoon and drain on kitchen paper. While the Kulkuls are still warm they will continue to cook and firm up. Cool and store in an airtight jar. Serve with masala chai.

    Goan Coconut Kulkuls

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