The Europeans journey to India in search of spices came with an influence of culture and so came the new food and recipes. Much of Goan food is a combination of Portugese and Indian food, and Kalkal is one of these, although there might have been lot of other influences as well. Traditionally the Christmas goodies, called kuswar, are specially prepared by the Catholics in Goa and are distributed to neighbors, friends and relatives during Christmas.
1+1/2 cup all purpose flour
3/4 cup powdered sugar
1/4 cup butter (unsalted)
2 –3 drops of vanilla essence (optional)
pinch of salt
1/8 cup water*
oil for frying
A. Prepare the dough (time : 10 -15 mins)
1. Combine the flour,salt and powdered sugar. (taste for sweetness, add more or less according to preference)
2. Slightly melt the butter in another pan, and add this to the above mixture and prepare the dough by adding little water at time.
3. Leave the dough covered for 15 mins.
1. Make tiny balls (slightly bigger than pea) out of dough and place it on backside of the fork.(follow the pictures)
2. Press the ball, and roll to join the ends.(join the ends, or else they will open up while frying)
3. Heat oil in a kadai/skillet or frying vessel. The oil should not be very hot otherwise the kalkals will become dark brown but uncooked inside.
5. Once they seem to light brown, remove them aside in a plate lined with paper.(these will continue to cook even after they are removed for few minutes)
4. Keep heat on medium heat and deep fry kalkals.
* Would need slightly little over 1/8 cup of water to make a dough.
Heat the oil first and then fry the kalkals on medium heat. If the oil is not hot, the kalkals will break
If the ghee or butter is more in the dough, the kalkals might break off. So add little flour and knead well.