Trini Kurma
This recipe makes enough kurma to serve a large crowd.
Ingredients
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
Instructions
Dough Instructions
- 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.
Syrup Instructions
- 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.
Notes
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.