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Kurma (Trinidadian Fried Dough in Syrup)

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert, Fried

Tags: caribbean, deep fried, fried, medium difficulty, recipes for dessert, recipes for pastries, recipes using butter, recipes using coconut cream, recipes using ground cinnamon, recipes using sugar, recipes without servings, trinidadian and tobagonian

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AKurma_%28Trinidadian_Fried_Dough_in_Syrup%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AKurma%20%28Trinidadian%20Fried%20Dough%20in%20Syrup%29&oldid=4587205

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

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

  1. Mix flour, ginger, cinnamon, and butter in a large bowl.
  2. Mix evaporated milk, coconut cream, condensed milk, and Angostura bitters in a separate bowl.
  3. 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.
  4. Divide the dough into two balls. This makes it more manageable. Roll each ball out until about 1 cm thick.
  5. Cut dough into strips.
  6. Heat ½ cup of oil in a pan over medium-high heat.
  7. Fry batches of the kurma dough in the oil, turning often.
  8. Remove when golden brown on all sides.

Sugar syrup

  1. Heat sugar and water over medium heat.
  2. Stir so that sugar is completely wet.
  3. When the sugar is dissolved and the mixture is clear, remove from heat.
  4. 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.