Kormolas | Carambolas 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.
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 TO MAKE KORMOLAS | CARAMBOLAS
- HOW TO MAKE KORMOLAS | CARAMBOLAS?
- Kormolas | Carambolas Recipe
STEP BY STEP INSTRUCTIONS TO MAKE KORMOLAS | CARAMBOLAS
1.In a large mixing bowl, sift 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).
HOW TO MAKE KORMOLAS | CARAMBOLAS?
Kormolas | Carambolas Recipe
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 3 cups unbleached all purpose flour
- 3/4 cup fine variety semolina/rava/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
- In a large mixing bowl, sieve flour, add semolina and salt.
- 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.
- Now add powdered sugar, mix well.
- 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.
- 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. 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.
- 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.
- Once it cools completely, store kormolas in an airtight container(s).
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Have a great weekend!
Regards,
Freda
Kormolas | Carambolas Recipe
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 3 cups unbleached all purpose flour
- 3/4 cup fine variety semolina/rava/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
- In a large mixing bowl, sieve flour, add semolina and salt.
- 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.
- Now add powdered sugar, mix well.
- 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.
- 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. 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.
- 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.
- Once it cools completely, store kormolas in an airtight container(s).
These chicken tikka sliders are a fun twist on the classics, served with Coca-Cola™ for a winning, crowd pleaser, game day meal!
The big bowl game season is just beginning to heat up, with the top teams battling it out for prize and pride. Our favorite team is in the semifinals and it will only get more exciting in the next few games. It really doesn’t matter who is cheering for whom. It’s another reason to have a great time watching the games with friends and family while indulging on some great food & drinks! Having Coca-Cola ™ in your pantry makes entertaining everyone easier.
My hubby is a big sports fan, be it football, basketball or F1. The playoff bowl games are his favorite. We usually have his friends over for bowl games. Sometimes the house is packed with guests. It’s like a carnival of sorts.
Coca-Cola is our go-to drink for entertaining along with some snacks and our favorite recipes. I love how it complements any meal or snack just about right. One can hardly go wrong with it, which is why it is always my beverage of choice to serve my guests, be it any occasion.
STEP BY STEP INSTRUCTIONS TO MAKE CHICKEN TIKKA SLIDERS
1.In a large mixing bowl, add greek yogurt, tikka masala spice mix, ginger garlic paste, lemon juice, roasted chickpea flour, red food color, and salt. Whisk well to form a smooth marinade.
2.Add the chicken pieces, mix well to coat it with the marinade. Marinate for a minimum of 30 minutes to overnight.
3.Thread the chicken pieces on skewers. If using wooden skewers, remember to soak them for 30 minutes in water, so that they don’t burn during the cooking process. Reserve the marinade.
4.Heat oil in a heavy-bottomed skillet over medium heat. Place the chicken skewers on the hot skillet. Cook the chicken on medium high heat turning in between until the chicken is cooked through and has a nice char, about 10-12 minutes. Brush with about 1 tbsp oil or as required when you flip to cook the other side. Transfer the chicken pieces to a platter.
5.In another saucepan, add 1 tablespoon of oil, add the reserved marinade, bring to a boil. Let it boil for a good 5 minutes, then cover the pan, reduce the heat and let it simmer for another 2-3 minutes. When you see oil floating on top, the sauce is well cooked. Reduce it uncovered until most of the moisture evaporates and it leaves the sides of the pan. It should be a spreadable consistency.
6.To assemble the chicken tikka sliders- Preheat the oven to 400 F. Place the slider rolls, slit side up, on a baking sheet. Spread the reduced sauce on the bottom halves, place an onion ring, then 3-4 pieces of prepared chicken tikka and top off with mozzarella cheese. Bake just until the cheese melts, about 2-3 minutes. Serve right away along with a side of Coca-Cola for a winning game day meal. Enjoy!
Notes
1.The readymade chicken tikka spice mix, that is easily available in most Indian grocery stores is not really spicy. If you like some heat, add 1-2 tsp of cayenne pepper.
HOW TO MAKE CHICKEN TIKKA SLIDERS?
Chicken Tikka Sliders
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1 lb chicken breasts cut into 1-inch cubes (You may also use chicken thighs or tenders)
For the marinade
- 1.5 cups Greek yogurt
- 1.5 tbsp roasted chickpea flour
- 3 tbsp tikka masala spice mix / tandoori masala
- 1 tbsp ginger garlic paste
- 1 tbsp lime/lemon juice
- 1 tbsp vegetable oil
- 1/8 tsp red food color, optional
- 1 tsp Salt, or to taste
Other ingredients
- 7-8 slider buns
- 3 - 4 tbsp mozzarella cheese, or as required
- 7- 8 red onion rings
- 1 + 1 tbsp vegetable oil
Instructions
- In a large mixing bowl, add greek yogurt, tikka masala spice mix, ginger garlic paste, lemon juice, roasted chickpea flour, red food color, and salt. Whisk well to form a smooth marinade.
- Add the chicken pieces, mix well to coat it with the marinade. Marinate for a minimum of 30 minutes to overnight.
- Thread the chicken pieces on skewers. If using wooden skewers, remember to soak them for 30 minutes in water, so that they don’t burn during the cooking process. Reserve the marinade.
- Heat oil in a heavy-bottomed skillet over medium heat. Place the chicken skewers on the hot skillet. Cook the chicken on medium high heat turning in between until the chicken is cooked through and has a nice char, about 10-12 minutes. Brush with about 1 tbsp oil or as required when you flip to cook the other side. Transfer the chicken pieces to a platter.
- In another saucepan, add 1 tablespoon of oil, add the reserved marinade, bring to a boil. Let it boil for a good 5 minutes, then cover the pan, reduce the heat and let it simmer for another 2-3 minutes. When you see oil floating on top, the sauce is well cooked. Reduce it uncovered until most of the moisture evaporates and it leaves the sides of the pan. It should be a spreadable consistency.
- To assemble the chicken tikka sliders- Preheat the oven to 400 F. Place the slider rolls, slit side up, on a baking sheet. Spread the reduced sauce on the bottom halves, place an onion ring, then 3-4 pieces of prepared chicken tikka and top off with mozzarella cheese. Bake just until the cheese melts, about 2-3 minutes. Serve right away along with a side of Coca-Cola for a winning game day meal. Enjoy!
Notes
What are your favorite game day meals to pair with Coca-Cola ?
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on,
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
