Trinidad Kurma (With Coconut Milk)
Trinidad kurma is a deep-fried Indian treat made with flour, butter and spices and coated with a spiced syrup.
Prep Time15 minutes mins
Cook Time1 hour hr
Syrup25 minutes mins
Total Time1 hour hr 40 minutes mins
Course: Snack
Cuisine: Indian
Keyword: kurma
Servings: 20 bags
Author: Ros
Kurma
- 5 cups flour
- 1 tsp cinnamon
- ¼ tsp cardamom (elychee) powder
- 2 tbsp ghee
- ½ tsp fresh ginger (grated)
- 1 brown coconut
- water (about 250 mL)
- oil for frying
Paag (Syrup)
- ¾ cup water
- 2 cups sugar
- ½ tbsp ginger
- ¼ tsp cardamom (elychee) powder
- milk powder (optional)
- icing sugar (optional)
Dough
Crack the coconut.
Remove the coconut flesh.
Add to blender with water and blend until smooth.
Strain and set aside.
Mix flour, cinnamon and cardamom powder together.
Rub ghee into the dry ingredients until it becomes crumbly.
Mix in the grated ginger.
Add coconut milk and knead to form a smooth dough.
Divide dough into four equal parts.
Roll each part out using a rolling pin until it is an eighth of an inch thick.
Cut into two-inch (or three-inch) strips.
Cut each strip further into half an inch pieces.
Frying
Place a large pot on medium heat.
After five minutes, add enough oil to deep fry the kurma (should be about 3 inches from the base of the pot).
Allow the oil to heat up.
Add kurma to the oil without overcrowding otherwise the pieces will stick to each other.
Stir often so the pieces develop a golden brown color.
Remove from the oil when it reaches the desired color (could take 10 to 15 minutes).
Leave to cool.
Paag (Syrup)
Add a small pot on the stove set to low heat.
Add water and sugar.
Stir to dissolve.
Add optional spices like grated ginger, cardamom powder, cinnamon powder, etc.
Simmer for about 20 minutes until the mixture becomes frothy, sugar threads develop and sugar recrystalizes on the sides of the pot.
Spoon the syrup onto the kurma.
Toss the kurma quickly and carefully to ensure even coating.
Add a few tablespoons of milk powder or icing sugar and toss again.
Allow to cool before serving.