News Americas, NEW YORK, NY: Here’s an easy snack you can make at home this weekend. It’s popular in Trinidad and Tobago and Guyana. In T&T it’s called Kurma. In Guyana it’s Mithai. Here’s how to make it.
INGREDIENTS
- 1 1/4-lbs All-Purpose flour
- 6 oz margarine
- 2 tsp baking powder
- 4 oz sweetened condensed milk
- 4 oz milk
- 3/4 cup or 6 oz grated coconut
- 2 tsp vanilla essence
- 1 tsp cinnamon
- 2 tsp crushed aniseed
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1 tsp salt
- Oil for frying (approximately 2 cups)
- Syrup
- 2 cups white sugar
- 3/4 cup water
- 1 stick of cinnamon
METHOD
- In a large bowl, combine all dry ingredients and mix to a fine crumble.
- Mix in the finely grated coconut.
- Add the sweetened condensed milk
- Add half of the milk and mix together.
- Keep adding milk until you have a soft but manageable dough. If you have added too much liquid, simply add a bit of flour to make the dough firmer.
- Divide the dough into 3 equal balls. Cover and leave to rest for 30 minutes.
- On a floured surface, roll the dough to 1/8″ for thin mithai or 1/4″ for a thicker Kurma. Cut into thin strips 1/4″ wide and 3-4″ long. For the thicker variety cut into diamond shapes about 2″ length.
- Have a large lined sheet pan or bowl with a few sheets of paper towel ready and a slotted metal spoon for draining the excess oil when frying.
- Heat oil in a deep pot. Test one Mithai in the oil for readiness, it should bubble up when the temperature is right.
- Add the rest of the pieces.
- Do not overcrowd and fry until golden brown.
- Drain, remove and place in a bowl.
- For the syrup:
- Place all of the ingredients in a saucepan and stir to mix.
- Bring to a boil for about 12 minutes without stirring.
- In a large bowl, place the fried dough pieces and pour half of the syrup over.
- With a rubber spatula or wooden spoon, gently turn the Kurma to coat completely, add more syrup as needed.
- The sugar will turn white as it dries.
Bon Appetite
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