Kormolas | Carambolas (Flower bud shaped, crispy and flaky Goan cookies)

Kormolas are sweet, crispy and flaky flower bud or conch shell shaped, deep-fried Goan cookies. An important sweet in the Kuswar- Goan Christmas platter distributed to friends and family, they are a delightful snack to much on.

Kormolas, a cousin of Shankarpali, uses the same dough as I mentioned in my previous post. The only difference is the shape. Shankarpali is diamond shaped. To make kormolas, you take it a step further after making the diamond shapes. You pinch the opposite end of the diamond-shaped cutouts to make a pattern that resembles a flower shape or a conch shell, as you perceive it! They look pretty, regardless.


They do look intimidating, when in fact it’s just the opposite. It can be time-consuming but if you have people helping around, then it turns into a fun task 🙂 Enjoy yet another delightful, traditional Goan Christmas sweet!

With this post, I wind up my series of traditional Christmas sweets this season. I will resume this series next year where I can hopefully complete sharing off the remainder of sweets like Dodol, rose cookies, and many more.

Step by step instructions

1.In a large mixing bowl, sieve flour, add semolina and salt.

2.Add the hot melted ghee and immediately mix, rub the ghee into the flour to resemble breadcrumbs. If you hold a portion of the flour-ghee mixture with your fist, it should hold its shape. If not, add another 1-2 tablespoons of hot melted ghee.

3.Now add powdered sugar, mix well.

4.Add water little by little to knead a smooth, soft and pliable dough. Do not knead a tight dough as the semolina will absorb water and make it firmer. Cover with a damp kitchen napkin or cling wrap and leave it aside for 30 minutes.

5.After the resting time, divide the dough into 6 portions. Dust the rolling board with some flour. Take a ball and roll it out to a diameter of 7-8 inches, little thicker than a chapati. Cut diamond shapes with a knife.

6.Pinch the opposite ends of the diamond cut outs, twist to form the shape of a flower bud, as shown in the picture below. Prepare the remaining kormolas in the same way. Meanwhile also, heat oil on medium heat in a heavy bottomed kadai.

7.Drop one piece in the oil, if it comes up instantly, the oil is ready. Drop in few pieces, deep fry on medium heat until light brown on both sides. Maintain the heat, or else they will turn brown on the outside and remain uncooked on the inside. Do not let them brown too much, as they will continue cooking in the residual heat and become darker. Remove with a slotted spoon and transfer to a tray lined with an absorbent napkin. Fry the remaining pieces in the same way, in batches, depending on the size of your kadai.

8.Once it cools completely, store kormolas in an airtight container(s).

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

Kormolas | Carambolas (Flower bud shaped, crispy and flaky Goan cookies)

Prep Time: 60 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Kormolas | Carambolas (Flower bud shaped, crispy and flaky Goan cookies)

Kormolas are sweet, crispy and flaky flower bud or conch shell shaped, deep-fried Goan cookies. An important sweet in the Kuswar- Goan Christmas platter distributed to friends and family, they are a delightful snack to much on.

Ingredients

  • 3 cups unbleached all purpose flour
  • 3/4 cup fine variety semolina/rawa/sooji
  • 1 cup confectioner's/powdered/icing sugar
  • 3/4 tsp salt or to taste
  • 6-7 tbsp melted hot ghee (clarified butter)
  • 225 ml water/milk/coconut milk, or as required to knead the dough (I used water)

Instructions

  1. In a large mixing bowl, sieve flour, add semolina and salt.
  2. Add the hot melted ghee and immediately mix, rub the ghee into the flour to resemble breadcrumbs. If you hold a portion of the flour-ghee mixture with your fist, it should hold its shape. If not, add another 1-2 tablespoons of hot melted ghee.
  3. Now add powdered sugar, mix well.
  4. Add water little by little to knead a smooth, soft and pliable dough. Do not knead a tight dough as the semolina will absorb water and make it firmer. Cover with a damp kitchen napkin or cling wrap and leave it aside for 30 minutes.
  5. After the resting time, divide the dough into 6 portions. Dust the rolling board with some flour. Take a ball and roll it out to a diameter of 7-8 inches, little thicker than a chapati.
  6. Cut diamond shapes with a knife. Pinch the opposite ends of the diamond cut outs, twist to form the shape of a flower bud, as shown in the picture below. Prepare the remaining kormolas in the same way. Meanwhile also, heat oil on medium heat in a heavy bottomed kadai.
  7. Drop one piece in the oil, if it comes up instantly, the oil is ready. Drop in few pieces, deep fry on medium heat until light brown on both sides. Maintain the heat, or else they will turn brown on the outside and remain uncooked on the inside. Do not let them brown too much, as they will continue cooking in the residual heat and become darker. Remove with a slotted spoon and transfer to a tray lined with an absorbent napkin. Fry the remaining pieces in the same way, in batches, depending on the size of your kadai.
  8. Once it cools completely, store kormolas in an airtight container(s).
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Have a great weekend!

Regards,

Freda

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