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Kurma (Trinidadian Fried Dough in Syrup)
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4587205
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
Kurma dough
- 2 cloves ginger, finely grated
- 1 tin (1 ⅔ cups) evaporated milk
- ⅔ tin (1 ¼ cups) sweetened condensed milk
- 2 tbsp coconut cream
- 6 cups flour
- 2 tsp cinnamon powder
- 1 stick (½ cup) butter or margarine
- 6 dashes Angostura bitters
Sugar syrup
- 2 cups sugar
- ½ cup water
Directions
Kurma dough
- 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 ½ cup of oil in a pan over medium-high heat.
- Fry batches of the kurma dough in the oil, turning often.
- Remove when golden brown on all sides.
Sugar syrup
- Heat sugar and water over medium heat.
- Stir so that sugar is completely wet.
- When the sugar is dissolved and the mixture is clear, remove from heat.
- Pour over kurma, and stir quickly to coat evenly.
Notes
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.