Crunchy Rich Kurma

CRA_2179

Kurma
⦁ 1/2 Cup of firm margarine (Refrigerated)
⦁ 4 cups of flour
⦁ 6 Tbsps condensed milk
⦁ 1 pack of coconut milk powder
⦁ 1/2 cup of evaporated milk (coconut milk can also be used instead of the powder)
⦁ 5 Tbsps of water
⦁ 2 cup granulated sugar
⦁ 5 tsp of fresh grated ginger
⦁ 1/2 cup water for syrup

Directions:

Kurma Dough
⦁ Slice up the margarine into the flour and rub together until the mixture is crumbly.
⦁ Place the 5 Tbsps of water into the evaporated milk , together with the coconut milk powder and set aside.
⦁ Pour the condensed milk into the flour mixture and begin kneading
⦁ Pour milk mixture, into the dough gradually until a stiff dough is formed. (If your dough is too stiff you can always add more water or milk, if its too soft add flour.)
⦁ Roll out the dough approximately 1/3″ thickness or of your preference and cut into small strips.
⦁ Optional: Roll the dough in circles and slightly toast it on a tawah, griddle or a fry pan. This helps to stiffen the dough, so you can get nice, clean straight cuts.
⦁ Deep fry until crisp and golden brown.

Syrup
⦁ Combine sugar, water and grated ginger,boil until it is thick and spins a thread.
⦁ Pour the syrup over the kurma and continously turn to ensure all is coated evenly and the sugar have crystallized.
⦁ Enjoy!! Please feel free to email me at trinikitchensnaps@gmail.com if you have any questions!

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