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Kormolas

Kormolas is a traditional Goan Christmas sweet usually distributed among family , neighbors and friends. These require time and patience (both while preparing them and frying ) . Usually the family gets together to prepare them as they are time consuming.
  • Passive
    2 Hours
  • Prep
    15 minutes
  • Cook
    45 minutes
  • Servings
    15 People

Ingredients

  • 500 grams All-Purpose Flour
  • 1/2 cup sugar (powdered or more , as per sweetness desired)
  • 2 small Eggs (or 1 large egg)
  • 1 tsp Salt
  • Coconut Milk (Of 1 coconut)
  • Oil (For deep frying)

Instructions

  • 1 Knead the flour along with eggs, sugar, coconut milk and salt. Cover the dough with a damp cloth for at least 1 hour.
  • 2 Divide dough into balls, roll out.
  • 3 Cut into squares.
  • 4 Fold the opposite ends of the square together and then fold the next opposite ends and give a twist at both the ends to get the buds and secure them tightly.
  • 5 Deep fry on medium flame till golden brown. Cool on paper towels. Store in air tight containers.

Recipe Notes

  1. Each batch will take about 12 minutes to deep fry on medium low flame.
  2. Deep frying them on low flame makes the kormolas crispy.

 

33 Comments

  1. When we used to do this we would call them flowers. Today I came to know that it is called kormolas.

  2. Xanti,i have few questions,
    -can I use t same recipe for kulkul?
    -with egg how long can v store this
    -can v make this without egg..if yss then any adjustment to other ingredients ratio?
    Thanks in advance

    1. Hi Janet

      Yes, you can do the same recipe for kulkuls… well, this is to be done using eggs , don’t know if there is an alternative to eggs… If you deep fry them on medium low heat , each batch for about 10-12 minutes they get cooked well, else if you deep fry them in hot oil quickly, they remain uncooked in center so they tend to get spoilt very soon. Else they remain good in air tight containers for even 2 months!

  3. I never knew it is called kormolas my mum used to make it brings back old memories

  4. I have been using a recipe very similar to yours, but would you happen to know why when I deep fry my kulkuls by the 3rd batch of frying……the oil bubbles all the way up the utensil that I am frying them in. Someone says that it maybe because of too much egg. I use 2 eggs for 1 lb of flour! Any thoughts on this will be appreciated. I don’t put too much out….,.maybe little less than half the size of the pot I’m frying them in

    1. Yes , it happens due to the eggs …

  5. Hi Xanti,

    Can I use ready thick coconut milk instead of fresh coconut milk?
    If yes, how much should I use, 1 cup?

    1. Add as much as you wud require to knead the dough 🙂

  6. Hi Xanti

    I had followed the same recipe but added a handful of semolina while kneading, also 1/4 cup of sugar powder was very less, so added much more which became sticky, adjusted the same by adding more flour later.
    Also wanted to know how is icing sugar different from powdered sugar?

    My kulkuls became soft too not crisp 🙁 , please help …..

    Thanks

    1. Hi Rose,

      please follow the recipe as is and you will get the desired result…the Sugar is just enough no need to add more than whats mentioned.

  7. Hi xanti,

    If I’m using coconut milk from tins how many should I use?

    1. Use as much as you require to knead

    2. Use as much as you require to knead

  8. If I added too much salt who do I correct it ma’am ?

    1. Hi Tina, Don’t think you can do much about it…Start afresh again and keep things measured before you start.

  9. Can we knead with water and milk

    1. Yes
      Water

  10. l really love your food items and you are also a great teacher

    1. Thanks Leah for your appreciation…Means a lot to me 🙂

      1. Iam a great fan of yours I like ur recipes they very Goan.
        I have a request could you give me the recipe of vodes which they used to serve for the buim jevon which they used to have before the wedding . Sorry to trouble you I would be very grateful. They are small round n crisp n remain for a long time
        Hoping to get ur reply
        Lumena

  11. Hii Xanti!
    I tried out ur recipe and got a great batch of crisp Kormolas. The only thing I altered was added food color to get colorful (yellow) Kormolas… But after deep frying they did not come out colourful at all!! Just golden brown 😯
    What do u reckon?? Should I have added more color??

    1. Hi ornella
      Probably green and red will show ,
      Yes maybe should have used more yellow to the dough .

  12. Thank you for the recipe. Very similar to my mum’s. I do have one question. Can I use regular milk instead of coconut milk? I will let you know (for sure) how this turns out.

    1. Hi Francesca
      If not using coconut milk , use water instead .

  13. For kormolas, can we use fresh boiled and cooled milk for kneading instead of coconut milk.

  14. How can we prevent oil from frothing while frying, when egg is used in dough

    1. Hi prisca
      We cannot avoid it …
      but can try without eggs

  15. Hi Xanti thank you for all your lovely receipes. You make them the easy way and hence it is convenient to try them too. Else to do the Goan dishes the traditional way is so exhausting.
    Would like to know for the kormolas if I want to do a bigger batch. Should I just double the ingredients directly

    1. Hi Joanne
      Yes you can double
      But better work a batch at a time
      As it’s very time consuming

  16. If egg is not added will the kulkuls become hard

  17. Can we use fresh milk instead of coconut milk. Can ghee or butter be added.

  18. Hi. CAN WE MAKE IT WITHOUT EGG?

    1. hi Joan, I haven’t tried without egg.

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