Kurma — Print Recipe — The Culinary Codex

A traditional Trinidadian sweet snack of fried dough pieces coated in a spiced sugar syrup flavored with cardamom and ginger, often made for Divali celebrations.

Ingredients

2 cups all-purpose flour
1/2 cup milk
2 tbsp butter, melted
1/2 tsp baking powder
1 cup sugar
1/2 cup water (for syrup)
1 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp salt
Vegetable oil for deep frying

Instructions

1 Mix the flour, baking powder, salt, and melted butter together, then gradually add the milk, kneading until you have a firm, smooth dough that is not sticky.
2 Roll the dough out to about 1/4-inch thickness on a floured surface, then cut it into small diamond or rectangular shapes about 1 inch in size.
3 Heat the oil to 325°F (165°C) and fry the dough pieces in batches for 4 to 5 minutes, turning frequently, until they are golden brown and cooked through to the center.
4 While the kurma fries, make the syrup by boiling sugar with water, cardamom, and ginger, stirring until the sugar dissolves and the syrup reaches a thick, sticky consistency.
5 Drain the fried dough pieces on paper towels, then toss them in the warm spiced syrup, coating each piece evenly until they are glossy and fragrant.
6 Spread the coated kurma on parchment paper to cool and set, then store in an airtight container where they will keep for several weeks.

Did You Know?

Kurma is one of the essential sweets prepared for Divali in Trinidad, and Hindu households traditionally make large batches to share with neighbors of all faiths, embodying the island's multicultural spirit.