Traditional Goan Kormolas Recipe: A Festive Sweet Delight

Ingredients

2 cups All Purpose Flour
1/2 cup Semolina
1 cup Powdered Sugar
1/2 cup Melted Ghee (Clarified Butter)
1/2 cup Milk
1/4 teaspoon Salt
1/2 teaspoon Cardamom Powder
Oil for Deep Frying

Steps and instructions

In a mixing bowl, combine all-purpose flour, semolina, powdered sugar, salt, and cardamom powder.
Add melted ghee to the mixture and mix well until it forms a crumbly texture.
Add milk gradually to the mixture and knead it into a stiff dough. Let it rest for about 15-20 minutes.
Divide the dough into small portions. Roll each portion into a ball and then flatten it to form a disc. Use a knife to make criss-cross patterns on the disc, making sure not to cut all the way through.
Heat oil in a deep frying pan. Once the oil is hot, lower the heat to medium and carefully slide in the kormolas.
Fry the kormolas until they turn golden brown, turning them occasionally for even browning. This may take about 3-4 minutes for each batch.
Use a slotted spoon to remove the kormolas from the oil and drain them on paper towels to remove excess oil.
Allow the kormolas to cool completely before storing them in an airtight container. They can be stored for up to 2 weeks.

Tools for making

Mixing Bowl - A large bowl to combine the ingredients and knead the dough.
Knife - A sharp knife to make criss-cross patterns on the kormolas.
Deep Frying Pan - A pan with high sides for deep frying the kormolas.
Slotted Spoon - A utensil with slots to remove the fried kormolas from the oil.
Paper Towels - To drain the excess oil from the fried kormolas.

Recipe variations

Replace all-purpose flour with whole wheat flour for a healthier version.
Add a pinch of saffron strands to the dough for a fragrant twist.
Instead of cardamom powder, try using cinnamon or nutmeg powder for different flavors.
Add finely chopped almonds or pistachios to the dough for a crunchy texture.
For a savory variation, replace powdered sugar with powdered salt and omit cardamom powder. Add a sprinkle of cumin seeds or chili flakes to the dough.
Make a vegan version by substituting melted ghee with coconut oil or vegan butter, and replace milk with almond milk or any plant-based milk.
Add a spoonful of rose water or orange blossom water to the dough for a floral aroma.
For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour and ensure the semolina used is gluten-free as well.

Recipe overview

Kormolas is a traditional Goan sweet treat that is primarily prepared during Christmas season. This delightful dessert is made with simple ingredients like all-purpose flour, semolina, sugar, and ghee. The dough is shaped into intricate flower-like structures, deep fried until golden brown and then dusted with powdered sugar. The result is a crunchy, sweet and slightly savory snack that's absolutely addictive. Making Kormolas does require a bit of patience and skill, but the end product is worth every effort. This recipe will walk you through the process step-by-step, ensuring that you'll be able to make these delightful treats in your own kitchen. Enjoy the fun of cooking and the joy of sharing this wonderful dessert with your loved ones.

Common questions

Can I substitute the all-purpose flour with whole wheat flour? Yes, you can substitute all-purpose flour with whole wheat flour. However, the texture and taste of the kormolas may vary slightly.
Can I use butter instead of ghee? While ghee provides a unique flavor, you can use melted butter as a substitute. However, keep in mind that the taste may differ slightly.
How can I make the kormolas less sweet? If you prefer less sweetness, you can reduce the amount of powdered sugar used in the recipe. Adjust it according to your taste preferences.
Can I make the dough ahead of time? Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Make sure to bring it to room temperature before shaping and frying the kormolas.
Can I freeze the kormolas? Yes, you can freeze the kormolas. Once they are completely cooled, store them in an airtight container or freezer bags. They can be kept in the freezer for up to 3 months. Thaw them at room temperature before consuming.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients for the dough.
Knife - Used to make criss-cross patterns on the kormolas.
Deep Frying Pan - A pan with high sides to fry the kormolas in oil.
Slotted Spoon - Used to remove the fried kormolas from the oil.
Paper Towels - To drain the excess oil from the fried kormolas.
Airtight Container - To store the cooled kormolas and keep them fresh.

Origin stories

Kormolas are a traditional Goan sweet delicacy predominantly prepared during the festive season of Christmas. The name 'Kormolas' is derived from the Portuguese word 'Carambola', which means 'star fruit'. This is a reflection of the unique star-like shape of these sweet treats, resembling the folds of a star fruit when it's cut. The Portuguese influence is evident in Goan cuisine, as Goa was a Portuguese colony for about 450 years until 1961, which greatly impacted the local food culture. The age-old tradition of making Kormolas during the festive season is a nod to the shared history and fusion of cultures. These sweet bites enveloped in crunchy folds promise a burst of flavors, making them a hit among both locals and visitors.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.