Kormolas and Kulkuls are among the most cherished Christmas-time sweet treats and are munched on without any fuss by kids and adults alike :) Here's a recipe that I find completely balanced in taste and absolutely crunchy to the bite.
Kormolas are also called ‘Phoolancho Kalyo’ meaning Flower-Bud Cookies, while Kulkuls are referred to as ‘Sweet Curls’.

My Christmas Sweets Recipes Playlist:    • How to make Goan Sweets | Recipes by ...  

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Find Clyde D'Souza describing the beauty of Goa's culture in his book ‘Susegad: The Goan Art of Contentment’
https://www.amazon.in/gp/product/B08X...

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Ingredients:
1& 1/2 Cups All-Purpose flour (Maida)
2 Tablespoons Vanaspati/Ghee
1/3 Cup Powdered Sugar
1/4 teaspoon Salt
1 Egg Yolk
1/4 Cup Milk (room temperature)

Flour for dusting
Oil for deep-frying


•For Kormolas, the dough must be rolled out thin, whereas for Kulkuls keep the dough a little thick so that it doesn't tear when you press it onto a fork/comb/corrugated surface.
•Cover the prepared Kormolas and Kulkuls with a slightly damp cloth so that they don't dry out and crack. Don't wait too long to fry them, since they start to droop.
•Ensure the Oil isn't too hot; use a little piece of dough to check— the piece must not come to the surface immediately, but should reach the bottom and begin being surrounded by bubbles.
•Keep the flame low, and fry the kormolas/kulkuls for about 5 minutes and then increase the flame to medium and then fry till lightly browned.
•Allow to rest and crisp up. Once cooled, store in an airtight container.

Music Credits: The First Noel (an instrumental by Tabitha Dias)