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!
YIELD: 50 pieces (approx.) but can vary depending on the size you cut them
- 2 cups all purpose flour
- 1/2 cup cold evaporated milk (see note below for crunch/crispy kurma)
- 4 tbsp condensed milk (cold)
- 4 tbsp margarine
- 1/2 tsp JGM PRODUCTS ginger powder
- 1/2 tsp JGM PRODUCTS cinnamon powder
- 1/4 tsp elychee
- 1/2 cup granulated sugar
- 1/4 cup water
- Oil for frying
- Combine spices and flour in a bowl. Mix well to ensure all ingredients are properly incorporated.
- Add margarine. Using your hands, break it up into small pieces and mix well into the flour mixture.
- Add the condensed milk, followed by evaporated milk. Combine and knead into a smooth, soft dough.
- Set aside for approx. 10 minutes.
- Roll out dough until flat and roughly 1/4 inch in thickness.
- Cut into strips (approx. 1/2 – 1 inch). Use your hands to roll each strip into cylindrical pieces. At this point, the strips should be smooth with no cracks.
- Use a knife or pizza cutter and cut dough strips into desired size for your kurma.
- 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. Threading is that point where a thin thread like line is formed when your spoon is lifted out of the sugar mixture (pag).
- Add to the cooked kurma and stirring continuously until the sugar crystallizes on the outside of the pieces.
- TIME TO EAT!
- For crispy kurma, ensure the dough is cold when you are ready to fry the kurma. Don’t overcrowd the pot when frying and also use less evaporated milk (1/4 – 1/3 cup liquid) to knead the dough. In addition, you can also replace the evaporated milk with water. The milk adds moisture to the kurma. I personally do not like crunchy /crispy kurma so this recipe yields firm kurma that are moist on the insides.
- This method 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.