News Americas, NEW YORK, NY: As we endure this largely global lockdown due to the deadly COVID-19 virus, many are huddled at home and in need of some comfort food. Here’s a snack you can make at home this weekend. It is popular in Trinidad and Tobago and Guyana. In T&T it is called Kurma. In Guyana it is Mithai. Here’s how to do it.
INGREDIENTS
method
- In a large bowl, combine all the dry ingredients and mix to a fine crumb.
- Stir in the shredded coconut.
- Add sweetened condensed milk
- Add half the milk and mix together.
- Continue adding milk until you have a soft but manageable dough. If you have added too much liquid, just add some flour to make the dough firmer.
- Divide the dough into 3 equal balls. Cover and let rest for 30 minutes.
- On a floured surface, roll out 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″ long.
- Have a large frying pan or bowl ready lined with a few sheets of paper towels and a slotted metal spoon to drain excess oil when frying.
- Heat the oil in a deep pot. Try a Mithai in oil for doneness, it should bubble when the temperature is right.
- Add the rest of the parts.
- Do not overcrowd and fry until golden brown.
- Drain, remove and place in a bowl.
- For the syrup:
- Put all the ingredients in a pot and mix them.
- Let it boil for about 12 minutes without stirring.
- In a large bowl, put the pieces of fried dough and pour half of the syrup.
- 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 appetit
