Kurma (Trinidadian Fried Dough in Syrup)
Kurma is a Trinidadian sweet of fried dough strips coated in a clear sugar syrup. The dough is enriched with evaporated and condensed milk, coconut cream and butter, then scented with grated ginger, cinnamon and a few dashes of Angostura bitters, which gives it a warm, faintly spiced backbone. Keep the strips short and thin so they cook through crisp rather than soft in the middle, and coat them while the syrup is fresh.
Instructions
Mix the flour, grated ginger, cinnamon and butter together in a large bowl. In a separate bowl, stir together the evaporated milk, condensed milk, coconut cream and Angostura bitters.
Pour the liquid into the dry mixture a little at a time, mixing as you go, until a dough forms. It should feel tough rather than stretchy.
Split the dough into two balls so it is easier to handle. Roll each one out to about 1 cm thick, then cut it into short, thin strips.
Heat ½ cup of oil in a pan over medium-high heat. Fry the strips in batches, turning them often, until they are golden brown on all sides. If they colour quickly and unevenly, turn the heat down.
For the syrup, put the sugar and water in a pan over medium heat and stir so all the sugar is wet. Take it off the heat once the sugar has dissolved and the liquid looks clear.
Pour the syrup over the fried dough and stir quickly so every piece is evenly coated.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
