The Only Traditional Trini Kurma Recipe You Need

Kurma is a ginger-spiced crunchy snack coated in a delectable sugary glaze. This Indian sweet is a staple for households celebrating Diwali but it has become popularized as a year-round treat for anyone craving that taste of sweet, spice and everything nice. This recipe uniquely incorporates the addition of milk powder, adding a smooth center while maintaining the crunch we love in kurma. 

So, it’s basically a traditional Trini kurma recipe that won’t break your teeth!

Traditional Trini Kurma

Yields 10 servings 

Ingredients

• For the batter
  • 2 cups flour 
  • 2 tablespoons condensed milk
  • 2 ounces cold sweet butter, unsalted
  • 1/4 teaspoon elychee
  • 1/2 teaspoon cinnamon
  • 2 tablespoons pureed or grated ginger
  • 1/4 teaspoon nutmeg 
  • Water or milk to knead
• For the syrup
  • 1/2 cup sugar
  • 1/4 cup water

Directions

1. Rub butter into flour until it resembles fine bread crumbs.
2. Add condensed milk.
3. Add enough water to form a firm dough. 
4. Heat oil on medium. 
5. Roll out dough to 1/3-inch thickness and cut into thin strips
6. Fry in oil until golden brown. 
7. Set aside to cool and serve.
8. Combine sugar and water, boil until it thickens and starts to crystalize on the inner edge of the pot.
9. Pour over kurma and toss gently to coat until sugar hardens and dries out. 

About Post Author

Natasha Laggan

https://www.youtube.com/watch?v=X7o6T8e0Ob8

Natasha Lagan, mother, wife and now full-time Youtuber leaped at the opportunity to her online viewer how to make the best food in a way in a simplified, step by step format for beginners as well advanced cooks to try for themselves. Over the course of four years, since the inception of her Youtube channel ‘Trini Cooking with Natasha’, she has amassed an impressive online following of 109,000 subscribers, published over 1,366 videos which have culminated over 15 million total views on the channel. Her channel is well-known for Trinidad and Tobago cuisine but she has expanded her portfolio outwards by creating recipes from the wider Caribbean and international dishes from around the world.

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