Go Back

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
Cook Time1 hour
Syrup25 minutes
Total Time1 hour 40 minutes
Course: Snack
Cuisine: Indian
Keyword: kurma
Servings: 20 bags
Author: Ros

Ingredients

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)

Instructions

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.