Goa Special Festive Sweet Kormolas
Kormolas is a traditional recipe of Goa, today we are going to make this. These are also called shakarparas, they are made during Christmas. It is very easy to make them and they are ready in a jiffy. Kormolas are so delicious that you would love to make them without any celebration. So you too make this traditional Goa dessert with this easy method and enjoy its sweet and crunchy taste.
Ingredients for Kormolas
Refined Flour - 1 cup (150 grams)
Baking Powder - ½ tsp
Sugar Powder - ¼ cup (50 grams)
Desi Ghee - 1 tbsp + 1 tsp
Milk - ¼ cup
Oil for Frying
Process of making Dough
In a bowl add 1 cup of all purpose flour, 4 coarsely ground cardamom, ¼ cup of sugar powder, ½ tsp of baking powder and 1 tbsp of ghee. Mix them well and add little by little milk (boiled slightly warm) and knead a soft dough. After kneading, add 1 tsp of ghee to it and knead it well, the dough should neither be too soft nor too hard. Cover the dough and keep it for 20 minutes.
Process of assembling Kormolas
After the time is up, mash the dough well and make it soft. Break this dough into 3 parts, then mash one part well. Make a peda by making it round, then roll it thin. Remember, while rolling, do not lift the whole, just rotate the board or wheel, because it shrinks on lifting.
After rolling it thinner than roti, cut it into rounds with a cookie cutter. Mix the remaining dough in the rest of the portions. Now roll a round lightly, then paste it by joining the two corners, now paste the remaining two corners by joining them on the other side. By pressing both the corners well, make a tip while increasing it slightly in length and keep it on the plate. Similarly, make all the rounds by rolling them lightly and sticking them at the corners. All the kormolas will be assembled.
Process of frying Kormolas
Heat oil in a pan, oil should be medium hot and flame should be low-medium. Put as many kormolas as possible in hot oil and let it fry for 1-2 minutes. When they float up, fry them by turning them a little at a time till they turn golden brown and take them out. Add the rest in the same way and fry, the kormolas will be ready after frying. Serve them and enjoy their taste.
While making dough, all the ingredients have to be measured and the dough has to be slightly soft.
While assembling the kormalas, both the corners have to be pressed and pasted.
The temperature of the oil should be slightly less than medium while frying the kormolas.
When it cools down, you can store it in a container and eat it for 2 months.
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