📝 About This Recipe
A beloved staple at Divali celebrations and weddings across Trinidad and Tobago, Kurma is a delightful fried dough snack coated in a shimmering ginger-infused sugar glaze. These golden, crunchy batons offer a perfect harmony of warm spices like cinnamon and cardamom, balanced by the sharp sweetness of a crystallized sugar coating known as 'pagua.' It is a nostalgic treat that embodies the rich Indo-Trinidadian culinary heritage, delivering a satisfying snap with every bite.
🥗 Ingredients
Dough Base
- 4 cups All-purpose flour (sifted)
- 1 can Condensed milk (14 oz; provides sweetness and richness)
- 4 tablespoons Ghee (melted and cooled)
- 1 teaspoon Ground ginger (for internal warmth)
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground cardamom (elaichi) (freshly ground preferred)
- 1/2 teaspoon Baking powder (for a slight lift)
- 1/4 teaspoon Salt
- 2-4 tablespoons Whole milk (only if dough is too dry)
For Frying
- 3-4 cups Vegetable oil (for deep frying)
Ginger Sugar Glaze (Pagua)
- 2 cups Granulated sugar
- 1 cup Water
- 2 inch piece Fresh ginger (grated or finely minced)
- 1 piece Cinnamon stick
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, ground ginger, cinnamon, cardamom, baking powder, and salt until well combined.
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2
Add the melted ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until the texture resembles coarse breadcrumbs.
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3
Gradually pour in the condensed milk. Use a wooden spoon or your hands to bring the mixture together into a stiff, firm dough. If it is too crumbly to hold, add whole milk one tablespoon at a time.
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4
Knead the dough gently for about 2-3 minutes until smooth. Cover with a damp cloth and let it rest for 15-20 minutes to allow the gluten to relax.
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5
Divide the dough into 4 manageable balls. On a lightly floured surface, roll one ball out into a rectangle about 1/4 inch thick.
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6
Using a sharp knife or a pizza cutter, cut the dough into thin strips about 2-3 inches long and 1/4 inch wide. Repeat with the remaining dough balls.
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7
Heat the vegetable oil in a deep pot or wok over medium-low heat. The oil is ready when a small piece of dough sizzles and rises slowly to the surface.
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8
Fry the kurma in small batches. Do not overcrowd the pot. Fry for 5-7 minutes, stirring occasionally, until they are deep golden brown and crunchy all the way through.
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9
Remove the fried kurma with a slotted spoon and drain on paper towels. They must be completely cool and crisp before glazing.
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10
In a heavy-bottomed saucepan, combine the sugar, water, grated ginger, and cinnamon stick. Bring to a boil over medium-high heat.
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11
Boil the syrup until it reaches the 'soft ball' stage (about 235°F-240°F), or until it becomes thick and bubbly with large, slow-popping bubbles.
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12
Place the fried kurma in a large, wide heat-proof bowl. Carefully pour the hot syrup over the kurma.
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13
Using two large spoons, toss the kurma continuously and vigorously. As the syrup cools, it will crystallize and turn white, coating each piece in a frosty ginger sugar.
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14
Continue tossing until the pieces are separated and the sugar is dry. Allow to cool completely before storing.
💡 Chef's Tips
Low and slow is the secret to frying; if the oil is too hot, the kurma will be soft in the middle instead of crunchy. Ensure your sugar syrup reaches the thread/soft-ball stage; if it's too thin, the kurma will become soggy instead of frosted. Use fresh ginger in the syrup for that authentic Trinidadian 'zing' that cuts through the sweetness. Store in an airtight container immediately after cooling to maintain the crunch for up to two weeks. If the dough is too soft, the kurma won't hold its shape, so keep the dough firm.
🍽️ Serving Suggestions
Serve as a sweet snack alongside a hot cup of Trinidadian cocoa tea. Pair with savory snacks like Pholourie or Biganee for a traditional 'sweet and salty' party spread. Offer as a dessert gift in clear cellophane bags tied with ribbon during festive seasons. Enjoy with a glass of cold milk to balance the spicy ginger notes. Serve as part of a traditional Diwali 'Parsad' plate.