Propa Trini Cooking with Natasha: How to Make Kurma

During Divali, everyone is busy shopping for new clothes, decorating their homes, buying fire crackers and making sweets. Kurma — what the Guyanese know as “crunchy mithai” — is eaten year-round but it’s also in high-demand whenever special events roll around. No puja, wedding or Eid and Festival of Lights celebration is complete without this quintessential Indian sweet.

Kurma is synonymous with childhood memories and primary school tuck shop days. Local vendors scattered all over Trinidad sell little bags of the sweet, fried sticks for little to nothing. The classic dessert—called kurma NOT “kumra” or “kumar”—is made with a sweet, spiced dough that’s sliced like matchsticks, fried and coated in a gingery sugar glaze named “paag”.

This kurma recipe, though, won't break your teeth! The key ingredient that gives this kurma a flavourful center without loosing crunch is Dairy Dairy the milky milk! Our awesome host Natasha Laggan from Trini Cooking with Natasha explains to our viewers how to make this Divali treat at home.

Find the full recipe in our Divali Cookbook — FREE in your Wednesday T&T Guardian!