Published:
Aug 6th 2021
by 
Last updated: Dec 15th 2024
Trinidad Kurma is a beloved traditional Indian sweet that has been passed down through generations and is especially popular during Diwali and other spiritual festivals. Made from crispy fried dough coated in spiced sugar syrup, this sweet treat offers a crunchy, flavorful bite that’s hard to resist.
Kurma, also known as Laktho, was brought to the Caribbean by East Indian immigrants, and today, it’s a popular snack in places like Trinidad, Guyana, and Suriname. With a rich history tied to both culture and flavor, this recipe is perfect for those wanting to share a taste of the Caribbean at their next gathering.
- This Kurma recipe brings the best of the Caribbean and Indian flavors to your kitchen.
- It’s perfect for celebrations like Diwali or for enjoying as a snack anytime.
- Simple to prepare and a crowd favorite, it’s a delicious blend of crunchy textures and sweet, spicy notes.
- It's a homemade alternative to store-bought options, ensuring freshness and the ability to tweak flavors to your preference.
- Make sure the oil is hot enough before frying the dough to get the perfect crispy texture.
- Let the dough strips cool slightly before coating them in the syrup to help them absorb the sweet coating evenly.
- Use a wooden spoon to stir the syrup to avoid crystallization.
- Serve Kurma as a snack with a cup of spiced tea or coffee.
- Pair it with other Caribbean sweets like jalebi or gulab jamun for a festive dessert platter.
- Kurma is perfect for gifting during the holiday season—pack it in decorative boxes for a homemade treat.
- Butter can be used instead of margarine for a richer flavor.
- Nutmeg or allspice can be added to the dough for an extra layer of spice.
- For a healthier twist, you can try baking the dough instead of frying, though the texture will be slightly different.
- You can swap white sugar for brown sugar in the syrup for a deeper, caramel-like flavor.
- Store leftover Kurma in an airtight container at room temperature for up to 1 week.
- Avoid refrigerating, as it can make the Kurma lose its crunch.
- You can also freeze Kurma in an airtight container for up to 3 months. Just thaw at room temperature before serving.
- Flour: Forms the base of the dough, providing structure.
- Cake Margarine: Adds richness and helps create a crumbly texture.
- Granulated Sugar: For both the dough and syrup, bringing sweetness.
- Condensed Milk: Adds sweetness and helps bind the dough.
- Cinnamon & Ginger: Provide the warming spices that give Kurma its signature flavor.
- Oil for Frying: Ensures the dough is fried to a crisp, golden perfection.
Can I use butter instead of margarine for this recipe?
Yes, you can substitute margarine with butter for a richer flavor, though the texture may be slightly different.
How do I keep Kurma crunchy after frying?
Store the Kurma in an airtight container at room temperature. Avoid refrigerating as it can make the Kurma soft.
Can I make Kurma without frying?
While frying gives Kurma its signature crunch, you can try baking it at 350°F, though the texture will be less crispy.
How to Make Trinidad Kurma
To make Trinidad Kurma, start by combining flour, margarine, and spices until crumbly. Slowly mix in condensed milk and water until the dough is stiff. Roll out the dough to about 10mm thickness, and cut into strips. Heat the oil in a deep fryer to 350°F and fry the dough strips until golden and crisp.
For the syrup, combine sugar, ginger, and water in a pot and cook until thick and syrupy. Pour the syrup over the fried dough strips, tossing them continuously until fully coated and the syrup crystallizes. Let the Kurma cool completely before serving.
Time & Serves
Ingredients
500g Flour
115g Cake Margarine
425g Granulated Sugar
75g Condensed Milk
250g chilled Water
5g Cinnamon
5g Ginger
120g Oil (for frying)
Instructions
Using a bowl, combine the margarine and cinnamon with flour and work until crumbly.
Add the condensed milk and slowly add water while mixing, stopping when the dough is stiff.
Pin out to 10 mm thickness and cut into strips 12 mm wide x 60 mm long.
In a deep-fryer or skillet heated to 350F, deep-fry until crisp and golden brown.
Combine the sugar, ginger and 115g of water in a large pot. Stir using a wooden spoon and boil until thick (until threads begin to form as the spoon is lifted).
Pour the syrup over the kurma, turning continuously until coated and the syrup crystallizes.
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