Kurma is a sweet, addicting anytime dessert or snack. A crunchy, flavorful, fried pastry dough covered with a thin coating of sugar. It is served in a bag of parsad given out at the end of Hindu religious ceremonies, during Hindu festivals such as Diwali, or sold in small bags.
2cupsgranulated sugar1 pound ( I used raw organic cane sugar which is darker)
1teaspoongrated gingeror more if you like it "gingery"
Instructions
In a large bowl combine flour, cinnamon, elaichi and ginger. Cut butter into cubes and, using your fingers, rub it into the flour, until it resembles fine crumbs(like a pastry dough).
Add the evaporated milk and condensed milk and knead for 10-15 minutes to form a smooth, firm dough.(I always start with ½ cup evaporated milk and add more if required).
Divide the dough into 3 pieces and form into balls (loyahs). Place on a tray or bowl and refrigerate for 10 minutes. (I made two but highly suggest three as it is more manageable.)
In a large iron pot over medium heat and add enough oil to deep fry (a little less than half pot). Line a large bowl or sheet tray with brown paper or parchment paper.
While the oil is coming to temperature(hot), remove one ball(loyah)from the refrigerator, place on a counter or chowki(board), and using a rolling pin(belnah), roll the dough to a thinness of 1/8 inch, like a roti dough, (do not use dry flour because when you are frying, the oil will brown very quickly).
Then, using a pastry cutter or dull knife, cut out the dough, vertically (top to bottom), into strips 1-1 ½ inch wide. Lift each strip and roll between the palm of your hands to resemble a rope. Place back on the counter and cut into 1 inch pieces, or to your preferred length. Alternately, without rolling, cut into thin diagonal strips. Place on an oiled tray. Repeat with the remaining strips. (The latter is my preferred method as I like my kurma thin, dark and long.)
When the oil is very hot, place all the pieces immediately (and carefully) into the hot oil and fry until dark golden brown (do not try to separate the pieces in the oil as it will separate itself). Once separated, turn frequently. Using a spider strainer, remove kurma from the oil and place on the lined sheet trays to drain and cool completely. Repeat with the remaining loyahs.
Separate kurma into 2 large bowls or one very large bowl.
Make Phaag(sugar syrup):
While the kurma is frying, in a saucepan over medium heat, bring water, sugar and ginger to a gentle boil. Boil for 30-45 minutes or until it starts to get frothy/bubbly/syrupy and/or starts to form sugar crystals on the sides(230 degrees Fahrenheit on a candy thermometer). Then, keep on the lowest heat.
Pour sugar syrup one cup at a time over kurma and turn quickly and gently to coat completely(Warning--if you don't put enough, it will not be as crunchy!). Using a clean spoon(no oil), mix quickly but gently until kurma is evenly coated. Continue turning until sugar hardens/dries and the kurma is coated with a white layer. If at any point it's very sticky, keep turning, it will eventually dry. Don't give up!