Vegan Christmas Kulkuls- A Tribute to my Manglorean Catholic Roots

I turned 35 this year. An age where you've figured yourself out and can finally fit in your past symbiotically with your present. And that's why tradition, or rather recreating new traditions based on the ones I grew up on are so important to me. I was raised in a rather secular household, a catholic Mangalorean mother (albeit raised in Calcutta) and a Hindu father. We were brought up with both influences, celebrating Diwali and Christmas with same-same enthusiasm. I was born in the U.S and lived there till I was 10. Then I was raised in Bangalore from ages 10 to 18. 

The one Mangalore Catholic tradition that stood the test of time in my childhood (growing up both in the U.S and Bangalore)was making Kulkuls at Christmas time with my mother Rosemary Mukherjee. Then we grew up and the tradition stopped. 

Today, I am making them again after 20 years.

The recipe is perfect for the whole family (especially the kids) to get involved with because of the fork you need to shape the dough with. In fact, that's all I was allowed to do as a kid, only roll them and never go near the stove for deep frying. Today, Manjula who has worked in our house for almost 6 years now told me she'd teach me how to do the perfect deep fry, making sure the kulkuls were dark and crisp outside and the dough inside cooked just enough. I usually cook and bake in isolation, but having Manjula doing it with me today created the atmosphere of memory- kulkuls are always made together.

I've organized the recipe of course. The traditional version has butter and in some versions even eggs. So here is my 'kinder' version of Kulkuls :) It's a fairly easy recipe. 

What You Need

(makes 25-30 kulkuls)

1 cup flour (maida)

1/2 cup semolina (rava)

1/4th cup powdered sugar

1 teaspoon vanilla

2 teaspoons salt

1/4th cup coconut oil

3 tablespoons soya/almond/plant-based mylk

How To Make

We'll roast the semolina (rava) on a dry pan on medium heat for a few minutes till it smells toasty. In a large bowl add flour, cooled down semolina and salt. Now add the coconut oil and start to mix with your hands, you'll get a crumbly dough. Now add the powdered sugar and vanilla. Mix again. Finally add the soya mylk and knead the dough well. It should be dry-ish and not wet, but you still want it to be pliable. 

Kulkul dough

Let the dough rest for 30 minutes. 

Now gather around and everyone who wants to make kulkuls with you (the more the faster) grab a fork. Pluck 2- inch sections of the dough and press on the back of the fork. Now roll upwards. They might not be perfect, it's ok. Every table of kulkul makers will have a show-off and the failure- it's ok, all kulkuls are equal. 

Roll em up!

When all your kulkuls are shaped heat a large bottomed vessel with oil for deep frying. Let it heat up on med-high for 4-5 minutes. Take a speck of the dough and test the oil. If the dough rises up it's hot enough. Add the first batch of Kulkuls gently into the hot oil. 

Reduce flame to simmer and the kulkuls cook for 2-3 minutes on each side. Remember to flip them in the middle. Drain them of oil with your spoon and lay on a plate lined with tissue paper. 

While they are still hot sprinkle on some more powdered sugar. 

Your kulkuls are ready! Spread New Year/Christmas cheer by sharing. 

Here's to a bright, kind, and adventurous. I'll see you guys on the other side! Keep it real.

Mini- Strawberry Cheese Cake (It's Vegan, You Know It)

I couldn't wait for it to firm up. Because blog comes first.

Hello Pigeons!

I took a break from blogging since my little Goa excursion. I ran out of cooking gas last week, some could say that was my excuse. But I was just lazy. Today I used my microwave to get the job done, and let's just say it worked.

So here's a tremendously delicious vegan dessert which has all the rich-creamy-slightly-tangy cheesecake taste, all in a 3-bite size cupcake form! The magic is using cashews, coconut cream, lemon juice and vanilla. Mmmeh, it's got all the cheese cake delight without any sad Moos.

Hello, Delicious

So let's get right into it, then!

What You Need

3/4th cup cashews

3/4th cup coconut milk (Use the creamiest part)

2 tablespoon vanilla

2 pinches salt

1.5 teaspoons agar-agar (china grass)

5 tablespoons jaggery

1/4th cup sugar

1.5 cups fresh strawberries (or frozen)

1/2 the juice of one lemon

3 tablespoons coconut oil (let it harden a bit in the fridge)

one packet of Vegan digestive biscuits (check the label, some brands have milk solids in them)


How to Make


In  bows crush one packet of digestive biscuits. Add one tablespoon vanilla and one pinch of salt. Now add jaggery and your slightly firm coconut oil. Mix with your hands till you can squeeze the biscuits crumbs into a like a pie crust.

All the good stuff in that pie-crust, you're about to make

Prepare a muffin tin with cupcake liners. Now pat down a layer of pie crust on the bottem of each cupcake liner.

Leave it alone for a bit, don't worry it won't be lonely for long.

They won't be solo for long, promise

Now in a blender add your cashews, coconut cream, lemon juice, one more tablespoon of vanilla, and sugar. You can add a bit of water too. Now blend away to glory. You should have a nice pourable (but thick) cashew cream-cheese filling. Taste it, it's yummy.

Now pour on top of your pie-crust filled cupcake liners. done? Super. Pop it into the freezer while you prepare your strawberry glaze.

That's the good stuff! 

I used a microwave because I had no gas, but this is best done in a stovetop. First blend your strawberries with with about 2-3 tablespoons of sugar ( You can add more, but let's try to keep the sugar on the low, k?).

Blended Glory

In a saucepan heat up your pureed strawberries and sugar. Once it starts to simmer add your agar-agar powder and stir completely to avoid any lumps. Pop out your cakes form the freezer, and spoon a nice layer of the strawberry glaze on top of each.

Right before them beauties go back in the freezer!

 Put that baby back in the freezer for two hours. Pop them beauties out, Un-wrap the cupcake liners for full-beauty effects. What's the point of making a 3-layered thingie if you can't see it. Share with other humans for best results.

Have a great week pups! Be good, keep it real, and keep it kind!