KulKuls | Kalkal | Goan Christmas Snack

KulKuls / Kal kal , a traditional snack from the Goan cuisine and it's mainly made during Christmas time of the year. It's so delicious, crunchy and has an amazing coconut flavor. It's hard to stop eating these once you start to munch on them, such an addictive snack!

These kulkuls/ kal kal reminds me of the seepu seedai from the Chettinad cuisine. Both have such a unique shape and are made with coconut milk. If you have never heard about the seepu seedai before, do check it out here.

Coconut milk 

This recipe requires coconut milk to make the dough. Though you can use water to make dough, i would highly recommend using the coconut milk. Because i tried these with both the water and coconut milk and i liked these more when made with coconut milk.

You can use the homemade coconut milk or the canned ones. I have used canned coconut milk for this recipe. If you prefer to use the homemade coconut milk, use the first squeezed coconut milk for the great flavor.

Shaping the Kulkuls / Kal Kal 

Shaping the kulkuls needs a lot of time and patience. So if you're making it in bulk, i highly recommend using a helping hand. Otherwise you end up questioning  your choice of making this at home :-)

If you're making this snack all by yourself then start off with 1 cup of flour. That's very doable ! Also if you find it really hard to shape them then simple roll the dough intoa  thick disc and cut into squares and fry (just like how we make shakarpara)! Still it tastes amazing ! 

Tips to make perfect Kulkuls /Kal Kal

• While shaping the kulkuls, there may be a few cracks in it. That's totally ok. 
• If you want a smooth looking kulkuls, then replace the rava with the additional flour, that would make it easy to roll and also give smooth finishing. 
•  I personally like to add rava in this recipe, because once it's fried, the little peek of the rava on the top makes it so gorgeous ! 
• If you don't have powdered sugar, then grind 1/3 cup of regular sugar in a mixie until it's smooth and use it.
• I haven't used any flavoring agent because of using coconut milk but if you want you can use cardamom powder 

Now let's check out how to make this delicious kulkuls/ kal kal

KulKuls | Kalkal

Preparation Time : 30 mins | Cooking Time : 15 mins | Serves : 6 
Recipe Category: Snacks | Recipe Cuisine: Indian
KulKuls, KalKal,Goan Christmas Snack,Indian Christmas Snack >KulKuls / Kal kal , a traditional snack from the Goan cuisine and it's mainly made during Christmas time of the year.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

All purpose flour - 1 cup

Rava /Semolina - 1/4 tbsp

Powdered Sugar - 1/3 cup

Salt - 1/4 tsp 

Ghee - 2 tbsp

Coconut Milk - 1/3 cup(approx)

Procedure

In a bowl, add flour, rava, sugar and salt. Mix it all together well and then add the ghee.

Mix the ghee with the flour using your fingers. Then add the coconut milk little by little and make a stiff dough. 

Let the dough rest for 10 mins and then make a small balls(like how you roll for paal kozhukattai). Next take a fork and place a piece of dough on it and flatten the dough like in the third pic in the college below.

Then roll the dough from one end of it to the other end. It forms a nice shell shape. 

Do the same for all the dough. Heat the oil for deep frying. Add the rolled dough in batches and cook it on medium-low flame.

Once the kulkuls are brown in color, drain from the oil and place it on tissue paper. 

Cool it completely and store it in air-tight container. Delicious and crunchy KulKuls is ready to serve !

Related: How to make Shankarpali

Notes:

• Make sure to cook it in medium-low flame so that the inside cooks well when the outside turns brown in color.
• It remains crunchy for days if stored in air-tight container.

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Ellu mittai /Sesame Seeds Chikki, a delicious and crunchy candy made from sesame seeds and jaggery. It makes a great after meal snack to satisfy your sugar cravings. 

Here in this recipe, i have used white sesame seeds.However, this chikki can be made with both black and white sesame seeds. 

The key to make any candy successfully is the sugar syrup consistency. For this mittai/chikki, the sugar consistency should be hard ball stage. Once you get the sugar syrup consistency perfectly, everything else is such a breeze.

Sesame Seeds 

As i said earlier, you can use either black or white sesame seeds or even a mix of both sesame seeds in this mittai. Make sure that the sesame seeds are well roasted so that the mittai don't have the raw smell of the sesame seeds. 

Jaggery 

For this recipe, i have used "achu vellam"/ cone shaped jaggery available in the market. But round jaggery/ powder jaggery also works fine for this recipe. The color of this mittai  purely depends on the color of the jaggery. So if you want dark colored chikki use the dark color jaggery.

Tips to make the perfect chikki /mittai

• Once the sugar syrup reaches the hard ball stage, keep the flame in the lowest possible temperature and do the remaining task as quickly as possible. 
• Make sure to cut deep enough in the chikki while it's hot. Otherwise it would be hard to make neat pieces. I didn't make deep cuts in my chikki so it was difficult to make neat edges. I had to break it, which you can see it in the pictures :-) 
• Butter paper helps to roll the chikki smoothly without sticking. If you don't have butter paper then grease your rolling pin generously with ghee and then roll.

Now let's check out how to make these delicious ellu mittai/ sesame seeds chikki.

Ellu Mittai| Sesame Seeds Chikki

Preparation Time : 5 mins | Cooking Time : 20 mins | Yields : 12 
Recipe Category: Candy | Recipe Cuisine: Indian
Ellu Mittai, White sesame seeds candy, Sesame Seeds Chikki,Indian Candy Ellu mittai /Sesame Seeds Chikki, a delicious and crunchy candy made from the sesame seed and jaggery.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

White Sesame - 1 cup

Jaggery - 1/2 cup

Water - 2 tbsp

Cardamom powder - 1/4 tsp

Procedure

First heat a pan , add the sesame seeds and roast till they are aromatic & transfer into a another plate.

In the same pan, add the jaggery and water. Let the jaggery melts completely.

Then boil the jaggery syrup in medium flame until it reaches the hard ball stages( if you add a little bit of jaggery syrup in a cold water, it should form hard ball . That's the correct stage of jaggery syrup). Then immediately switch off the flame and add the cardamom powder.

Next add the roasted sesame seeds to the jaggery syrup and mix it well quickly and transfer on to the parchment sheet.

Place an another parchment sheet on the sesame chikki mixture and roll it with a rolling pin. Then cut into a desired shapes. It sets instantly so make the marks with knifve immediately so that later you can break into pieces.

That's it, Delicious Sesame Chikki is ready. Store it in a airtight container once it's completely cooled.

Notes:

• It stays well for a month at room temperature.
• Store it in air tight container to keep it crunchy for longer time.

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Aval/ Mixture / Chivda, a delicious savoury snack made from the mix of flattened rice, nuts and flavored with some Indian spices. It's such an easy snack to make at home in no time !

If you love the traditional mixture recipe then i'm sure that you would love this aval mixture too. In contrast to traditional mixture, this aval mixture can be made in under 20 mins. So do give it a try when you're craving for something crunchy and delicious.

Aval / Poha / Flattened Rice 

In the market, you can find two types of aval/poha such as thick and thin. For this recipe, you need the thick variety of aval. While frying the aval/poha, the thick aval nicely puff up whereas the thin aval don't puff up well. 

In general , chivda is made from the white aval. But in my house we prefer red aval more than white aval because of its flavor. Hence i have used the same red rice aval in this recipe instead of buying white aval especially for this recipe and it tastes awesome. So you can use either white or red aval/poha for white aval/poha

Other Ingredients

For the nuts, I have used the skinless peanuts and cashews for this chivda. Skinned peanuts also work fine for this recipe. 

In addition to the nuts, i have used the raisins because i love the sweetness from the raisins while munching the mixture. You can use black or golden raisins in this recipe. But if you don't like the sweet in your mixture then skip it.

I have used only 1/4 tsp of chili powder for this recipe. It's very mild and you don't even notice it in the mixture. If you're a spice lover you can add 1/2 to 3/4 tsp of red chili powder for this recipe. 

Finally, you can add more or less of any nuts as per your liking. So keep this recipe as a guide and make the way you like your mixture. 

Now let's check out how to make this super delicious Aval mixture. 

Aval Mixture | Poha Chivda

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 4 
Recipe Category: Curry | Recipe Cuisine: Indian
Aval mixture, Chivda, Poha mixtur, Poha chivda Aval/ Mixture / Chivda, a delicious savoury snack made from the mix of flattened rice, nuts and flavored with some Indian spices.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

To deep fry

Aval/Poha - 1 cup

Peanuts - 1/2 cup

Pottukadalai/ Roasted gram dal - 1/3 cup

Cashews - 1/4 cup

Raisins - 1/4 cup

For Tempering

Oil - 2 tsp

Sesame seed - 1 tbsp

Asafoetida powder - 1/8 tsp

Turmeric powder - 1/4 tsp

Red chili powder - 1/4 tsp

Salt - to taste

Procedure

First let's deep fry the ingredients listed under "To deep fry" one by one. Heat the oil in a deep saucepan, add the pottukadalai/roasted gram dal in a metal siever and dip the metal siever  in the hot oil. Roast till they are golden brown. Drain it from the oil and put it on a paper towel.

Next roast the peanuts in the same way. 

Next deep the cashews till golden brown and raisins till it's puff up.

Finally deep fry the Aval/poha. Fry the aval/poha in small quantities since it's puff up well and fill the siever the immediately. Place all the deep fried items on the paper towel to absorb excess oil.

Next in a pan, heat the 2 tsp of oil, add the sesame seeds, once the sesame seed starts to crackle, switch off the flame and then add the asafoetida powder, turmeric powder and red chili powder. 

Finally add all the deep fried items and salt. Toss it all well together.

Delicious and crunchy Aval Mixture/ Poha Chivda is ready. Let it cool completely and then store it in an airtight container.

Related: How to make Madras Mixture

Notes:

• It stays well for up to 10 days in room temperature.
• Use dry spoon every time to take it out so that it stays crispy till it lasts.
• Sesame seed is optional so if you don't like it, you can skip it.

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Kalakand , a rich and delectable Indian milk cake made with milk and flavored with cardamom. It's one of the popular milk based sweets from North India. South Indian sweet palkova is something similar to this kalakand.

I came to know about this sweet years ago through blogging. Even though i have been making this sweet for a while now, i was waiting for an occasion to share this sweet recipe on the blog. What would be a better occasion than Diwali for making sweets, right? So here i'm with this yummy sweet recipe !

Milk 

Milk is the prime ingredient in this sweet. So use the full fat whole milk for this recipe for better flavor and taste. Don't use the skimmed milk or non-fat milk in this recipe, it doesn't taste  the same. 

Condensed Milk 

Adding condensed milk enhances the richness of the sweet. However you can use the regular white sugar too in this recipe. In the past, i made this recipe with sugar and it tasted good too.

I have used 3/4 cup of condensed milk for this recipe. It has moderate sweetness. If you like more sweetness in general, you can use up to 1 cup of condensed milk. 

Start with 3/4 cup of condensed milk, once the kalakand reaches thick consistency, do a taste test and if it need more sweetness then add more condensed milk at that time and cook it for a couple of more mins. 

Adding condensed milk at the final stage of the sweet wouldn't affect the taste or texture.

Flavoring Agent

I have used only the cardamom powder in this recipe. Rose water / Rose essence is the other common flavoring agent used in Kalakand. So you can use whatever flavor you like or combination of both too.  

Garnish the Kalakand

I have used only the chopped pistachios for garnishing. Chopped almonds , edible silver leaf are also great options for garnishing the kalakand.

Tips for beginners 

• Stir often while cooking the kalakand so that it doesn't get stuck to the bottom. It it sticks to the bottom, there is a high chance of burning at the bottom. Even the slightest burning would ruin the whole dish.
• Highly recommend using a non-stick or heavy bottom pan for making this sweet.

Now let's check out how to make this delectable kalakand !

Kalakand Recipe | Indian Milk Cake

Preparation Time : 5 mins | Cooking Time : 30 mins | Yields : 12 
Recipe Category: Curry | Recipe Cuisine: Indian
Kalakand, Paneer Kalakand,Milk Cake, Kalakand , a rich and delectable Indian milk cake made with milk and flavored with cardamom.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Milk - 6 cups

Condensed Milk - 3/4 to 1 cup

Lemon Juice - 2 tbsp

Cardamom powder - 1/2 tsp

Ghee - 2 tsp

Chopped pistachio - 1 tbsp

Procedure

First let's make fresh paneer. Heat 4 cups of milk in a sauce and bring it to boil. Once it starts to boil, keep the flame  low and add the lemon juice little by little.

Stir the milk continuously. Once all the milk curdles, switch off the flame. Place a cheese cloth on to the strainer and pour the curdled milk. Rinse the paneer in the running water well so that the lemon tartness will be removed. 

Squeeze the water from the paneer well and keep it aside.In a non-stick / thick bottomed pan, add the remaining 2 cups of milk and bring to a boil. Once it starts to boil, add the condensed milk(I used only 3/4 cup of condensed milk and it has mild sweetness, for sweeter version, use 1 cup of condensed milk)

And the prepared paneer. Mix it all well together.

Stir the milk mixture now and then. Cook the mixture till it thickens and is able to scoop it on the ladle(it takes approximately 15-20 mins in medium flame). Then add the ghee and cardamom powder.

Mix it all well together and when the mixture starts to leave the pan, switch off the flame. (The last pic in the below collage in for your reference on how the mixture looks on the day light)

Pour the mixture on to the ghee greased pan and level the top with a ghee coated spoon/any small bowl. Finally garnish the top with chopped pistachios and let it cool for 2-3 hrs. Then slice and enjoy!

                        My little one is helping me with garnishing :-)

Delicious Kalakand is ready ! 

Related: How to make Kaju Katli 

Notes:

• Store the leftovers in the refrigerator for longer life
• It stays well for upto 7 days in the refrigerator.
• Tastes great when it's fresh.

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Maravalli Kizhangu Murukku, a delicious and crunchy murukku made with cooked tapioca roots. This murukku has a unique taste from the tapioca and makes it more addictive. 

If you have followed me on IG, you might already know that how much we like maravalli kizhangu. I often make them as a snack for evening time. Steamed maravalli kizhangu with salt and freshly grated coconut is absolutely delicious. 

Last year, around diwali time, i came to know about this murukku through social media(now can't remember where it is from ) and tried it in a very small quantity for the first time and it turned out super delicious. Ever since it's been added to my snack list and i have already made it 3-4 times and every time we loved it. 

So if you're looking for a unique murukku recipe to try for this Diwali, then definitely give this a try. I'm sure that you would be amazed by its taste and texture.

Maravalli Kizhangu / Tapioca Roots

Usually, here in Canada, i buy maravalli kizhangu/tapioca roots from Walmart as well as Indian Stores. Both are the same and taste similar. If you're not using maravalli kizhangu much in your cooking, then check out this post when i shared how to peel and use the maravalli kizhangu. 

Maravalli kizhangu has a lot of starch like potatoes so adding maravalli Kizhangu to the rice flour makes the dough more pliable and the dough doesn't break often when you make murukku.  That's one thing that i really love about adding the maravalli kizhangu to the murukku dough.

Cooking the maravalli kizhangu

For this recipe, cook the maravalli kizhangu in a steamer plate instead of boiling it in the water. Because when boiling it in the water, maravalli kizhangu tends to absorb a lot of moisture so later while frying murukku, it seems to absorb a lot of oil. 

So to avoid the excess absorption of  oil in the murukku, i highly recommend to steam cook the maravalli kizhangu. You can steam it in an idli plate or any steamer plate without touching the water.

Now let's check out how to make this yummy maravalli kizhangu murukku.

Maravalli Kizhangu Murukku | Tapioca Murukku

Preparation Time : 10 mins | Cooking Time : 25 mins | Yields : 32-35  
Recipe Category: Snacks | Recipe Cuisine: Indian
Maravalli Kizhangu Murukku, Tapioca Murukku, Diwali Murukku Maravalli Kizhangu Murukku, a delicious and crunchy murukku made with cooked tapioca roots.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Rice Flour - 1 cup

Cooked and Mashed Tapioca Roots - 1/4 cup

Butter(melted) - 1 tbsp

White Sesame Seed - 2 tsp

Water - as needed

Salt - to taste

Procedure

First peel the tapioca steam and cut into small pieces(remove the center small stem if you have). Steam cook it for 5 mins or until it's soft. Let it cool completely and put it in the mixie jar and pulse it a couple of times or until it's completely mushy.

In a bowl, add the rice flour, mashed tapioca, butter, sesame seed and salt. 

Mix it all together with your finger and then add water little by little to make a soft dough.

Use the star shaped disc for your murukku press and fill it with the murukku maavu/dough. Then make a small murukku on the parchment paper/ small ladle.

Heat the oil for frying and then add a few murukku at a time and cook till the "shh" sound stops completely. Drain the murukku from the oil and place it on tissue paper.

Tasty and crunchy murukku is ready ! Cool it completely and store it in airtight container. 

Related:How to make Coconut Milk Murukku

Notes:

• Instead of white sesame seeds, you can also use black sesame seeds.
• You can use any murukku press disc to make this murukku.

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