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.