Kenya’s (actually Trinidad’s) Kurma Recipe

A favorite snack during Diwali in Trinidad & Tobago, kurma is a recipe requiring little ingredients and time, yet maximizes on crunch, taste & enjoyment!

(Recipe borrowed from simplytrinicooking.com)

Ingredients

• 1 lb flour
• 1/4 c butter
• 1/4 c shortening
• 1/2 tsp cinammon powder
• 1 tsp ginger powder
• 1 tsp ginger
• 1/2 c water to knead flour
• 1 c sugar
• 1 c oil

Instructions

1. Sift the flour, add the cinammon powder and ginger powder, and cut in the butter.
2. Add the water gradually and mix to form a firm dough.
3. Cut the dough in half evenly and roll into balls.
4. Dust the rolling surface with a bit of flour.
5. Roll the dough out until it is about 1/4 inch thick with a rolling pin or other such rolling implement.
6. Cut the rolled out dough into strips (about 3 inches long.)
7. Heat oil in a pot.
8. Drop the strips in batches, ensuring the strips are covered by the oil.
9. Fry on a low flame until crispy. Raise the fire then fry until golden brown and remove.
10. Place the removed kurmas onto napkins to drain out the remaining oil.
11. Complete for as many batches of the kurma strips as necessary.
12. Drop the grated ginger into 1/2 c of boiled water.
13. Add the sugar to the ginger & water and stir until a thick syrup is made.
14. Pour the syrup over the fried kurma strips and spread over the kurma to glaze them.
15. Allow to cool before enjoying!

Marvel at the crunch and sweetness! Enjoy!

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