Kurma

Yield: 30 – 32 Pieces

INGREDIENTS

Kurma Dough:

2 Cups All Purpose Flour

¾ Tsp Elychee (Cardamom) Powder

½ Tsp Cinnamon Powder

¼ Tsp Nutmeg Powder

2 Tbsp Freshly Grated Ginger Root

¼ Cup or 2 oz. Cold Butter, cubed

2 Full Tbsp Condensed Milk or 3 Tbsp Sugar

2½ oz. Milk Vegetable Oil For Frying Paag/Sugar

Glaze:

¼ Cup Water

¾ Cup Sugar

METHOD

1. In a medium mixing bowl, place flour, elychee powder, cinnamon, nutmeg, ginger and mix thoroughly to disperse

2. Place cubes of butter into the flour and using your finger tips, rub the fat into the flour to allow it to evenly distribute

3. Add condensed milk in and mix to combine

4. Add milk slowly to the flour while you knead it

5. Knead until dough is firm but pliable

6. Place dough in freezer for 10 minutes to firm up

7. Divide dough into two portions. 8. Place dough on a work surface and roll each dough into ¼ inch thickness and then slice into 3 inch long strips

9. Place pieces on a clean platter

10. Preheat oil in a small high sided iron pot to medium heat ranging around 280-300 degrees Fahrenheit

11. Place a few strips of the dough into the hot oil and fry using a slotted spoon to move Kurma around in the oil to develop a light golden brown colour for an average of 2 minutes

12. Place in a large bowl with napkins to remove excess oil

13. Remove oil soaked napkins, discard and leave fried Kurma in the bowl until the next stage

14. For the Paag, place all the ingredients into a shallow pot and bring to a boil. Allow the syrup to cook until sugar achieves a temperature of 180 degrees Fahrenheit and white ashy small bubbles develop on the surface of the liquid. This may take a few minutes to achieve

15. Very carefully, pour the hot sugar solution over the Kurma pieces in the bowl and toss quickly with a spoon to coat with the sugar glaze. After pouring sugar, continue to toss and shake the bowl to ensure the strips don’t stick to each other and the bowl. The Kurma would now have a white frosted snow like glaze stuck to it

16. Enjoy.

By Foodie Nation

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