Kulkuls do not need to be glazed with sugar, so you can increase the sugar in the recipe given below and leave out the glaze for a less sweet treat. Alternatively, you can lightly dust them with powdered sugar as soon as they come out of the oil. The smaller sized Kulkuls look nicer but require even more time to shape them than the slightly larger ones. Being time and labour intensive, this is one of those recipes you do not get your hands in the dough a day ahead. Think about a week or at least 3 days ahead!
Traditionally families (near and extended), friends and close neighbours would get roped into the act of rolling Kulkuls off the moulds a few days before Christmas. So this is one of those “family time together” kinds of activity where every extra pair of hands is a bonus. Of course, if you have a family whose idea of “family activity” means coming in at the end of everything and offers to be your taste testers, then you have a half-day or whole-day’s work ahead of you depending on the quantity you’re making. It’s unbelievable how much time you put into making a handful of these only to see a handful of it disappear into someone’s mouth in a minute!
Kulkuls/ Kidyo (Sugar Glazed Deep-Fried Dough Curls)Some tips which might help you while making Kulkuls: 1. The consistency of the dough is important – soft and pliable, otherwise shaping the Kulkuls can get difficult. 2. Kulkuls puff up a bit during deep-frying, so make sure you use roughly pea-size balls of dough and flatten the dough well before rolling it up otherwise you would end up with rather big ones. Taste-wise it won’t matter bit but might look a little strange aesthetically, like bugs/ caterpillars rather than curls/ shell-like! 3. For prettier looking Kulkuls, a fine toothed comb is the way to go. You get finer striations with a comb than with the tines of a fork. 4. Remember to pinch and seal each Kulkul well after moulding or they will open up in the oil. 5. The oil temperature is important. It should not be too hot. 6. Do make sure you frequently agitate the Kulkuls in the oil while deep-frying to ensure uniform cooking and colour. You don’t want to end up with Kulkuls looking like they had a bad tan day – overdone on the top and pale on the underside! 7. If you’re not going to glaze your Kulkuls, add a little more sugar to the dough. Kulkuls are traditionally sweet, but go ahead and make them spicy for a change by adding a bit of chilli powder/ crushed pepper to the dough and they make a great tea-time snack!