KORMOLAS – KaLyo - Flower Bud Cookies - Christmas Special

RECIPE FOR KORMOLAS: Sweetened flour dough made into flower bud shape and deep fried !

 

Lately there have been lot of posts from my side, that is because we are having Christmas vacations and office will only resume in the new year. And that's the very reason I am able to make these Indian Goan Christmas specials. Karmolas are also part of the traditional Christmas goodies and are called as Phoolacho KaLyo (in Konkani) which are also known as Flower Bud Cookies. These are similar to KALKAL, simple, easy to make and taste sweet and crispy !

I’ve used water to make the dough, though one can use milk or coconut milk too! And very important to knead the dough to a soft texture. I've mentioned the process of making kormolas in step by step process, so its easier to prepare ! These are off to EC's WYF Tea Time Snacks event.

Ingredients
1 1/2 cup all purpose flour
3/4 cup powdered sugar
3 tbsp ghee/butter
4 drops of Vanilla essence (Optional)
water/milk/coconut milk for kneading
Oil for frying

Preparation Method:
A. Preparation of dough (time: 10-15mins)
1. Combine flour, salt and powdered sugar. (taste for sweetness, add more or less as per your preference)
2. Slightly melt the butter/ghee in a pan and add it to the above mixture well. Make sure that no lumps are left of the butter.
3. Knead the dough by adding little water/milk at time.
4. Leave the dough covered with damp cloth/paper for 15mins.


B. Preparation of Kormolas (Preparation Time: 20 mins)
1. Take out a fistful size of dough and roll it using a rolling pin. Slightly dust the board with flour and roll into a chapati.
2. Use a small round cookie cutter or lid of any bottle not bigger than 1” diameter and cut it into round shape. (follow the pictures)
3. Take opposite edges and twist to form a bud like shape. Detailed explanation below. Repeat for remaining dough !!!!
4. Make sure to twist it well otherwise it will open up while frying.
5. Heat oil in a Kadai/Skillet or frying vessel.
6. Keep heat on medium heat and deep fry Kormolas. (The oil should not be very hot while frying, otherwise the Kormolas will become dark brown but uncooked from inside)
7. 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)

Note: The dough needs to be kneaded really well. It has to be soft and while rolling chapati, the edges should be smooth. If the edges are not smooth, add water and knead. Use a food processor if required.