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Close up of Trinidadian-style kurma on a blue plate.

Trini Kurma

This recipe makes enough kurma to serve a large crowd. 
Course Dessert
Cuisine Caribbean
Prep Time 7 minutes
Cook Time 45 minutes
Total Time 52 minutes
Author Marissa @ OMGfood


For the Dough

  • 240 grams flour (2 cups)
  • 2 tablespoons unsalted butter cold
  • ½ teaspoon kosher salt
  • 1 cup evaporated milk
  • ½ tablespoon grated fresh ginger optional*
  • 1 cup extra light olive oil

For the Syrup

  • 1 ½ cups sugar
  • ½ cup water
  • 1 cinnamon stick
  • 2 slices fresh ginger


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

  • Add 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.