|Time||2 to 3 hrs|
Kurma is a sweet fried dough coated in a sugar syrup.
- 2 cloves ginger (finely grated)
- 1 tin (1 2/3 cups) evaporated milk
- 2/3 tin (1 1/4 cups) condensed milk
- 2 tbsp. coconut cream
- 6 cups flour
- 2 tsp. cinnamon powder
- 1 stick (1/2 cup) butter or margarine
- 6 dashes Angostura bitters
- Mix flour, ginger, cinnamon, and butter in a large bowl.
- Mix evaporated milk, coconut cream, condensed milk, and Angostura bitters in a separate bowl.
- Pour the liquid mixture into the mixture of dry ingredients a little bit at a time. Mix until a dough forms. The dough should be "tough;" that is, not stretchy.
- Divide the dough into two balls. This makes it more manageable. Roll each ball out until about 1 cm thick.
- Cut dough into strips.
- Heat 1/2 cup of oil at medium-high heat.
- Fry batches of the kurma dough. Turn often.
- Remove when golden brown on all sides.
- Heat sugar and water at medium heat.
- Stir so that sugar is completely wet.
- When mixture is clear, remove from heat.
- Pour over kurma, stir quickly to coat evenly.
Last modified on 19 March 2010, at 21:46↑Jump back a section
Notes, Tips, and Variations
- Short, thin strips of dough work best. Fat, long pieces tend to fall apart and be soft inside.
- If kurma is browning quickly and unevenly, turn heat down.