By Chris De La Rosa
PRIDE Cuisine Specialist
Kurma is one of those snacks I fondly recall buying with my daily school allowance at recess and at lunch break as it was not something regularly made at home and which kid does not like sweets? Mind-you, come Divali time, mom’s cousin who was a Hindu would always invite us to her home to celebrate with her family where she would prepare an assortment of desserts and snacks along with a ton of curry dishes (good times). Yea, I live for these occasions as she would make some of the best Kurma I’ve ever had.
2 cups all-purpose flour
2 tablespoon butter
1 cup evaporated milk
1 1/2 cups sugar (white)
1/2 cup water
thick slice of ginger
1/2 cinnamon stick
Veg oil for frying. (about 2-3 cups)
We’ve got to make the dough so it can rest for a few minutes before we get to making the actual kurma… so in a bowl place the flour, pinch of salt and butter and work with your fingers. It will get like little pebbles. Now start adding the evaporated milk..start with 1/2 and add as needed. Knead until you have a smooth dough ball. Add milk as needed.
Cover with plastic wrap or a tea towel and allow to rest for about 15 minutes. The following step is my moms way of making it easier to cut the individual kurma and not necessarily the traditional way. The traditional way would be to simply roll out and cut…fry!
Dust your surface with flour and roll out the dough ball into a large circle.. the size of your tawa (a griddle or non stick frying pan will also work). Heat the tawa on a medium flame, then place the rolled out dough (about 1/4 inch thick) on it, leave for 10 seconds, flip and cook another 10 seconds. You ONLY looking for the dough to set a bit.
Place the now slightly firm rolled out dough onto your cutting board and cut into strips about 1/2 inch thick and about 3 inches long. As you do so, heat your vegetable oil(medium flame) in a wide pan (we used a small Wok) so when we fry the kurma there won’t be oil spilling over the high edges onto the stove.
Have a large metal bowl handy! Now gently place the cut kurma into the heated oil and cook (flip around) until they are golden brown. Takes about 2-4 minutes. Drain and place them immediately into the metal bowl. Remember the metal bowl will heat as you add the fried kurma to it, so handle with care.
In a sauce pan place the water, sugar, cinnamon and ginger over a medium flame and bring to a boil. Allow this to reduce until it thickens up. You’re looking for a thick syrup consistency (coat the back of a spoon). Now pour this liquid over the fried kurma and mix fast and well. The goal is to coat all the fried kurma with this heavenly syrup. It will cool fast, so this step needs quick action. Remember what I said earlier about the metal bowl getting hot to handle. Remove the ginger and cinnamon stick and get ready to enjoy!
The melted sugar will give the kurma a sort of frosting as it cools, so do keep that in mind when serving these to your kids (no need for a sugar rush/overload). Store in a air tight container to maintain it’s freshness.. can store for about 5-7 days.
Special thanks to mom for assisting me with this recipe.. the woman is pure gold oui! Yea.. dad is treating to take legal action against me for not mentioning his participation in some of the recipes on here. So I’m obliged to give him a big-up! Play yourself pops. Maybe I’ll do a series of videos with him in the coming months.
This recipe is courtesy of Gourmand Award winning cookbook author and founder of CaribbeanPot.com, Chris De La Rosa. With over 450 printable recipes with step by step cooking instructions and demo videos, PLUS over 1 million social/fan connections globally every month, CaribbeanPot.com is the world’s #1 resource of Caribbean Culinary Culture. Connect with Chis on Instagram: www.instagram.com/caribbeanpot/.