Eid ul Fitr is upon us and that means lots of food and indian sweets! Today’s recipe is going to be on kurma…a delightful indian sweet that’s enjoyed by many!
- 2kg flour
- 2 1/2 packs evaporated milk (660ml) (cold)
- 1 tin condensed milk (cold)
- 16 oz margarine
- 2 tbsp JGM PRODUCTS ginger powder
- 1 tbsp JGM PRODUCTS cinnamon powder
- 1 1/2 tsp elychee
- 2 1/2 lbs granulated sugar
- 2 cups water
- Oil for frying
- Combine margarine and flour using hands until there are no large pieces of the margarine.
- Add the spices and mix well
- Combine the condensed milk and evaporated milk. This should be cold.
- Form 4- 5 dough balls and set aside. Knead each one until nice and smooth.
- Heat the oil in a deep pot.
- Roll each dough ball until flat and roughly of 1/4 inch thickness.
- Using your hands roll in out to form long cylindrical pieces. Using a knife cut into desired sizes.
- Fry until golden brown. Remove from the oil and place in a large bowl.
- While the others are frying, add the sugar to the water and bring to a boil.
- Sugar mixture should start threading. It should not be too watery nor too thick. This step takes practice.
- Add to the cooked kurma and stirring continuously until the white sugar forms on the outside of the kurma pieces.
- TIME TO EAT!
- This is ONE way to make kurma. The other way involves roll the dough very thin and cutting into rectangle pieces. You can make the kurma whichever whichever way you like. The ingredients and ratios are most important.
- You can adjust the amount of spice to suit your preference.
Check out the video: