Cookbook:Kurma (Trinidadian Fried Dough in Syrup)

| Cuisine | Caribbean cuisines | Cuisine of Trinidad and Tobago

Kurma is a sweet fried dough coated in a sugar syrup.

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

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, 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.