Kurma
Kurma is a popular East Indian delicacy frequently made around Divali in Trinidad and Tobago and is enjoyed by many. In fact it was so much in demand year round that some Trinis have made it a business in making and selling kurma.
The trick to a crunchy ( not teeth breaking ) kurma is ensuring the mixture remain cold. The butter must be cold along with the milk that is being incorporated into the mixture. When mixing the dough by hand, your boy heat would tend to warm up the dough, so it is advised to refrigerate the dough for about 10 minutes before cutting it into strips.
The other trick to making the perfect kurma is the syrup.... the syrup must form a long thread when testing with the spoon. At this time, the consistency of the syrup is perfect. When pouring the syrup onto the kurma, it is necessary to mix until all the kurma is fully coated. Hope your kurma comes out great ! Leave any comments below.
The trick to a crunchy ( not teeth breaking ) kurma is ensuring the mixture remain cold. The butter must be cold along with the milk that is being incorporated into the mixture. When mixing the dough by hand, your boy heat would tend to warm up the dough, so it is advised to refrigerate the dough for about 10 minutes before cutting it into strips.
The other trick to making the perfect kurma is the syrup.... the syrup must form a long thread when testing with the spoon. At this time, the consistency of the syrup is perfect. When pouring the syrup onto the kurma, it is necessary to mix until all the kurma is fully coated. Hope your kurma comes out great ! Leave any comments below.
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