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Kidiyo is a traditional Konkani/Mangalorean sweet snack prepared especially during Christmas (Kuswar). They are tiny, crunchy, bite-sized fried dough twists, lightly sweet. Kidiyo get their name because they look like little insects ("kiddi" in Konkani). They are delicious, addictive, and perfect for festive snack boxes! 🍪 Kidiyo Recipe (Traditional Mangalorean) Serves: 15–20 people (Kuswar quantity) Category: Sweet snack • Deep fried 📝 Ingredients For the dough 2 cups maida (all-purpose flour) 2 tbsp sugar (adjust to taste) ½ cup coconut milk (or regular milk) 2 tsp butter 1/4 tsp baking powder 1 egg A pinch of salt Water as needed to knead Oil for deep frying 👩🍳 Method 1. Make the dough In a bowl, mix maida, sugar, baking powder and salt. Add butter and rub it into the flour until crumbly. Bear one egg and mix. Add coconut milk little by little and knead. Add water only if required — the dough should be firm, not soft. Rest for 15–20 minutes. 2. Shape the Kidiyo Divide dough into small balls Press each ball lightly with your thumb to make a slight curve — the classic Kidiyo shape. Use new comb or fork or a basket to shape (Some families pinch and twist them into tiny shells — both ways are authentic.) 3. Frying Heat oil on medium flame. Drop a few shaped pieces at a time. Fry until golden brown and crisp. Keep the flame low so they cook evenly and don’t brown too fast. Remove and drain on tissue. 4. Cool & Store Let them cool completely and store in an airtight steel tin. They stay fresh and crispy for 3–4 weeks (perfect for Kuswar!). ⭐ Tips for Perfect Kidiyo Dough should be stiff — soft dough makes Kidiyo absorb oil. Fry on medium-low heat for even color and crispness. Adding coconut milk gives a rich festive flavour. You can sprinkle a little powdered sugar after frying for extra sweetness . • Kidiyo| Mangalorean Authentic Christmas Ku...