Kurma Recipe

Words cannot describe how tasty this sweet is...  I remember as a child helping my mom make these.  Watching my mom going through the steps and time to make these was fascinating.   This is another one of my favourite Trinidad sweet.  I just absolutely love it!

Kurma is a delicacy made by East Indians during Divali but due to it being so popular, it is now sold as a snack all year round.  Trinidad Kurma is very simple to make.  The technicality in Kurma has to do with the sugar.  The sugar must be of the correct consistency or else the kurma would not come out good.  If sugar is poured on kurma before time, the kurma will be very sticky and take longer to dry.

KURMA

1 lb. flour
1/4 cup shortening
1/4 cup butter
1/2 tsp. cinnamon powder
1 tsp. ginger powder
1 tsp. ginger
1/2 cup water to knead flour
1 cup sugar

Sift the flour.

Sift the flour , add the cinnamon powder and ginger powder, and cut in the butter.

Add the water gradually and mix to form a firm, but hard enough dough.

Cut the dough evenly.

And roll into balls.

Dust the surface with a little flour and roll out each.

Roll until the dough is about 1/4″ thick.

Cut the rolled dough into strips (about 3″ long strips).

Drop the first batch of strips in hot oil. Stir to ensure strips are covered with oil.

Fry first on a low flame until crispy. Then raise the fire.
Fry until golden brown and remove…

…And place on napkins or brown paper to allow the paper to soak up most of the oil.

Drop the grated ginger in 1/2 cup of boiled water.

Add the sugar (about 1 cup of sugar).

Stir ocassionally until a thick syrup is made.

The syrup is ready when it drips and form long threads from a spoon.

Pour syrup over kurma and mix quickly to glaze the kurma.

Set aside the kurma to cool before serving.

Read more: http://www.simplytrinicooking.com/kurma/#ixzz3rLlsEPHe