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Kurma

     A delicacy in Trinidad and Tobago, Kurma is basically strips of spiced dough, fried till crispy then coated with candied sugar.

Traditionally popular for the hindu festival of Divali, this, and many other sweet treats are made in abundance and shared at prayers... Including one of my own, Parasad. Kurma isn't as difficult to find as in the days of old; at almost any grocery-store or convenient store, these are sold. I love making Kurma for my family... it's just one of those things I almost never run out of. I store them in an air-tight jar in my Kitchen and when they are done, I simply make another batch.... Why not... Its easy to make, with ingredients I always have at hand.

Ingredients

  • 3 Cups Flour

  • 2 Tbsp Shortening

  • 2 Tbsp Sugar

  • 1/4 Tsp Cardamom (powder)

  • 1/4 Tsp Ginger (powder)

  • 1/4 Tsp Nutmeg (grated)

  • 1/4 Tsp Cinnamon

  • 1/4 Tsp Salt

  • 1 Cup Coconut milk/Water

  • 1 1/2 Cups Oil for frying

 

For the glaze

  • 1/2 Cup Granulated Sugar

  • 2 Tbsp Freshly Grated Ginger

  • 1/4 Cup Water

Directions

In a bowl, combine Flour, sugar, Salt and spices. Add shortening and rub together until well incorporated. Slowly add coconut milk or water, knead dough untill a smooth firm ball is formed. Cover and allow to rest for 1/2 hour.

Roll douh out into a circle about 1/4 inch thick (or desired thickness) and cut into strips about 4 inches long, 1/2 inch wide. (each doesn't need to be perfect)

In medium pot (I use a wok) Heat oil over medium/ high heat.

In batches, fry dough until golden brown and crispy.

After kurma dough is fried, place in a metal bowl and set aside.

In a small sauce-pan, bring to a boil, sugar, ginger and water. Reduce heat and allow to simmer until a thick stringy syrup forms (Syrup should form thin strings when poured from a spoon)

Keep in mind, this mixture is EXTREEMELY HOT. Be careful when handling. 

When syrup reaches proper consistency, quickly pour all over fried dough and stir vigorously with a wooden spoon until well coated. (This process must be done quickly as the sugar hardens as soon as it is combined with the fried dough)

 

Allow Kurma to cool completely before enjoying.

Store in an air-tight container or jar in a cool dry place.

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