East Indian Delicacies: ‘Sweets’


East Indian Delicacies: ‘Sweets’
Trinidad and Tobago is well-known for its variety of foods that are always available year round. One such item is Indian ‘sweets’ which is usually eaten around Divali time or when Hindus observe worship at home or in temples. Some of the favourites are barfi and peera (which are the white fudge like blocks), kurma, jalebi (which is the orange circular disc dipped in a sweet syrup) and ladoo (which is made from ground split peas). Today, I’d like to feature an easy recipe for kurma which is featured on Massy Stores website.

Ingredients:
·         5 lbs Flour
  • 2 lbs Butter
  • 4 cups Oil
  • 1 tin Condensed milk
  • 2 1/2 lbs Sugar
  • 2 oz Spice Powder
  • ¼ lb Ginger
  • 2 oz Elichee (cardamom)

Directions:
  1. Put flour into bowl; add butter, milk, elichee and mix.
2.       Add enough water to make a smooth mixture. Make into several balls and roll out with rolling pin.
  1. Cut into small oval shapes and fry in oil until crisp. Drain on paper towels.
  2. Add 1/2 liter of water and sugar and bring to a boil.
5.      When all kurma has been fried add syrup and briskly turn until sugar turns white and coats the kurma. Store in a covered container until use. Enjoy!

Here’s a gorgeous picture of the finished product by Caribbean Pot:



“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” 
― Ruth Reichl

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