Trinidad and Tobago

Kurma (Trinidadian Fried Dough in Syrup)

180 minutes

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

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

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
2 cups sugar
½ cup water

Method

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.
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.