Trinidad Kurma is an Indian sweet originally reserved for spiritual festivals but is now eaten throughout the year. Kurma is a sweet crispy and fried dough flavored with spices and topped with sugar. Its unmistakable crunch and sweet spicy flavor make it an easy on-the-go snack. Historically, this snack came to the Caribbean islands with East Indian migrants during colonization. Kurma also known as Laktho came from the Northern Region of the Indian subcontinent. It is part of the Mithai or sweet collection of confectioneries and desserts shared between friends and family during spiritual celebrations. With Trinidad being rich in sugar cane, it is no wonder these traditions were able to continue being passed down through the generations. Today, in many Caribbean islands such as Guyana you can find Kurma being sold alongside other sweet snacks in your local supermarket or corner shop. However, the recipe is so simple why not give it a try for sharing at the next Diwali celebration.
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 margarine and cinnamon with flour and work until crumbly.
Add condensed milk and slowly add water while mixing, stopping when dough is stiff.
Pin out to 10 mm thickness and cut in 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 sugar, ginger and 115g 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 syrup over kurma turning continuously until coated and syrup crystallizes.
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