Kormolas is a Goan special Christmas sweets recipe. Traditionally the Christmas goodies, called
kuswar are specially prepared by the Catholics in Goa and are distributed to neighbors, friends and relatives during Christmas. It is very similar to Kulkul/ Gala Gala in ingredients and the method of preparation. But its shape is different. Authentically Kormolas is prepared with all purpose flour, sugar, egg, semolina and coconut milk.
But I tried an eggless version following the recipe of
Hilda’s Touch of Spice. It came out really well with a crunchy taste even without egg and tasted mildly sweet. Though I couldn’t make proper shapes, we loved its taste very much. Friends do try this easy, yummy Kormolas recipe during this Christmas. I am sure your family members would enjoy it to the core. Lets see how to make this Goan special Christmas sweet recipe – KORMOLAS with step by step pictures.
Check out my Kerala special
Achappam/Rose cookies recipe and
Goan KULKUL/KALKAL too.
Kormolas Recipe - Eggless Version
How to make Goan special Christmas sweet KORMOLAS without egg
Cuisine: Indian
Category: Sweet
Serves: 30
Prep time: 15 Minutes
Cook time: 20 Minutes
Total time: 35 Minutes
INGREDIENTS
1 cup - 250ml , 1 tbsp - 15ml , 1 tsp - 5ml
- All purpose flour/Maida - 1 cup (Levelled)
- Sugar - 1/3 cup ( Powder the sugar)
- Melted butter or melted ghee – 1.5 tbsp
- Salt - a pinch
- Water or coconut milk - as needed
- Vanilla Essence - Few drops
- Cooking oil - to deep fry
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HOW TO MAKE EGGLESS KORMOLAS - METHOD
- Powder the sugar and keep aside. Take a wide bowl and add maida, salt and powdered sugar.( If you powder 1/3 cup of sugar, you will get around 1/2 cup. Use all the sugar.) Mix well and check for taste. If sweetness is less, add more powdered sugar as per your taste.
- Melt the ghee and let it become warm. Add it to the maida mixture and make a crumbly mixture. Ghee should spread all over the maida.
- Now add milk little by little( I used 2 tbsp) and make a dough like a thick, non-sticky roti dough. Let it rest for 10 minutes. Keep it covered.( Suppose if you have added more water, add little maida and correct the dough)
- Divide the dough into 2 balls. Take one ball and dust it lightly with maida. Roll it thin to a circle. Trim the edges to bring square shape. Cut into small squares. Make shapes immediately. Do not dry it for long time.
- Take one square and join one of the opposite edges. Pull the other two edges in the opposite direction and join them. Make a twist at both the ends to give a bud like shape. If you don’t twist it properly, it will open up while frying. Please refer the pictures below to get the idea.
- Heat cooking oil and test it by dropping a pinch of dough.It should rise on top immediately.( If you are a beginner,make a trial by frying 1-2 before you put them in batches. Check whether it breaks in oil. If it breaks in oil, add little more maida and make the dough.)
- Lower the flame completely and drop a batch of kormolas at a time.Flame should be low to medium.Let them cook for few minutes till one side turns light golden brown. Flip it and cook the other side till light golden brown. Don’t wait for all the bubbles to cease because kormolas will cook even after removing from the oil. So remove it as soon as it turns golden. While you take out from the oil,it looks & tastes soft. But when it cools down completely, it will become super crunchy and becomes dark in color too. So please wait till it cools down to enjoy its best taste. Cook the remaining kormolas in batches. Adjust the flame from low to medium whenever needed.
Store in an air tight box after it cools down completely. It stays good for a week or two.Enjoy this crispy and yummy snack with your family !
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Note
- Suppose if you add excess milk and make the dough very sticky, add some more maida to it.
- If you add more ghee, Kormolas will break in oil. So add the mentioned amount.
- If the heat of oil is more, the color of kormolas turn golden brown quickly without cooking inside. So deep fry them in low to medium heat oil for uniform cooking.
- Kormolas will absorb more oil if you fry them in low insufficient heat. So deep fry in proper heat.
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Enjoy this crispy Goan special Christmas sweet at home !! Merry Christmas !
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