Kurma
HB-4183 · Hand-built original · Trinidadian
Kurma is a Trinidadian sweet centred on flour, prepared in a straightforward home style. Serve it as directed in the method.
TrinidadianDessert1 hr 40 min20 bags195 kcalVegetarianEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: flour
Servings:20quantities adjust to match
Ingredients
- 5 cups flour
- 1 tsp cinnamon
- 1/4 tsp cardamom (elychee) powder
- 2 tbsp ghee
- 1/2 tsp fresh ginger (grated)
- 1 brown coconut
- water (about 1 cup)
- oil for frying
- 3/4 cup water, for the syrup
- 2 cups sugar, for the syrup
Method
- Crack the coconut, remove the flesh, blend with water and strain to make coconut milk.
- Mix the flour, cinnamon and cardamom powder together. Rub the ghee into the dry ingredients until crumbly, incorporate the grated ginger, then add the coconut milk and knead to a smooth but not overly soft dough.
- Divide the dough into four large balls and roll out. Cut into strips/pieces.
- Fry the dough in oil until golden and crisp, then set aside to cool.
- Make the paag (syrup): add water and sugar to a pot, add ginger/cardamom/cinnamon if using, and simmer on low, stirring often, until frothy and thread-like, about 20-25 minutes.
- Pour the hot paag over the cooled kurma and toss quickly to coat evenly. Serve once set.
Prep: 15 minutes · Cook: 1 hour · Total: 1 hour 40 minutes
Nutrition (per serving, where published)
195 kcalCalories
3.1 gProtein
42 gCarbs
2.5 gFat
0.9 gSaturates
1.1 gFibre
0 gSugars
0 mgSodium
4 mgCholesterol
85 mgPotassium
5 mgCalcium
0.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data