This recipe makes enough kurma to serve a large crowd.
Prep Time 7 minutes
Cook Time 45 minutes
Total Time 52 minutes
For the Dough
- 240 grams flour (2 cups)
- 2 tablespoons unsalted butter cold
- 1/2 teaspoon kosher salt
- 1 cup evaporated milk
- 1/2 tablespoon grated fresh ginger optional*
- 1 cup extra light olive oil
For the Syrup
- 1 1/2 cups sugar
- 1/2 cup water
- 1 cinnamon stick
- 2 slices fresh ginger
Add the flour, butter, and salt to a large bowl or stand mixer and work it until a crumbly mixture is formed.
Add the milk and ginger. Knead continuously until the dough forms into a smooth ball and is no longer sticking to the sides of the bowl; about ten minutes.
Place the dough on a lightly floured surface and roll it out until it's a quarter-inch thick.
Cut the dough into long strips. If you don't have a dough cutter but have a pizza cutter, that can be used. Score the dough beforehand with a paring knife for precision.
Cut each strip into smaller strips a half-inch wide and three to four inches long.
Add the oil to a deep skillet or saute pan over medium heat. The oil is ready once it reaches 360 to 375 degrees Fahrenheit.
Add the dough in batches and cook until golden brown; about two to four minutes. Flip the dough halfway through cooking.
Move the kurma sticks to a large metal bowl and set aside to make the syrup.
All all the ingredients to a small saucepan and let come to a boil over medium-high heat.
Continue to boil until the syrup reaches a soft ball stage (235 - 240 degrees Fahrenheit).*
Immediately add the hot syrup over the cooled down kurma and continuously mix until a sugary glaze is formed evenly all over the kurma. The syrup cools down quickly, so you will want to work fast.
Serve and enjoy! The kurma can be stored in an airtight container for a few days.
Note 1: Each version of Kurma I tried in Tobago had a strong ginger flavor to it, though some recipes I've found have it as an optional ingredient.
Note 2: See this link here for more information on the different stages of boiling sugar.