Kormolas

Prep time: 15 mins.               Cook time: 45 mins.

Cuisine: Goan                            Serves: 12 -15

Kormolas also known as Carambolas, are a traditional Goan sweet, that are specially prepared during the Christmas season..

They are very Crunchy & Sweet, and are always a part of the Goan Kuwar/ Christmas Goodies.

Ingredients
2 cups Plain flour/ Maida
½ cup powdered Sugar or as per taste
3 Tbsp clarified butter/ Ghee (melted)
½  tsp vanilla extract
Pinch of salt
Water or milk or coconut milk as required 

Oil for frying 

Directions

1. In a large bowl, add flour, sugar, ghee, essence, and salt. Slowly add water or milk or a mix of both water & milk, to knead and form a soft dough.

2. Cover the dough with a slightly damp cloth & set aside for 15 mins.

3. Divide the dough into 6 balls, and on a well floured board, roll a ball into a thin circle. Trim the edges to bring into a square shape. Cut into strips vertically then horizontally to form small squares of about 1 inch each.

4. Take one square , place in on your finger like a triangle and pull together the two edges in the opposite direction and join them

5. Then join the other end aswell and twist at both the ends and seal with a firm pinch. ( If you don’t twist it properly, it will open up while frying).

6. In a deep bottom pan, Heat Oil until very Hot ,  drop a batch of kormolas and immediately lower the flame & Let them cook for few minutes on each side, till it turns light golden brown. Repeat the same with rest. ( see notes below)

While you take out the kormolas from the oil, it tastes soft.  But when it cools down, it will turn dark & crunchy.

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 Recipe Notes & Tips:

• If the dough gets a bit sticky add a bit of flour to correct it. Adjust the Sugar according to your taste & preference.
• Do not add more ghee then mentioned in the recipe as the Kormolas will break while frying.
• To test if the oil is ready for deep frying, add 1 piece, & it should immediately pop up.
• Make sure to fry the Kormolas on low to medium heat only. As on high heat the kormolas will turn brown outside without cooking inside. And on low heat only ,it will absorb alot of oil.
• You can then store them in an air tight container for a upto 2 weeks.