Whether it was Divali, a family gathering, or just a craving for something sweet and crunchy, Kurma was a staple in many households.

The golden strips coated in spiced sugar syrup were irresistible, and the aroma of cinnamon and ginger filled the kitchen as they fried to perfection.

But Kurma isn’t just a snack; it’s a tradition and a piece of history brought to the Caribbean by East Indian immigrants.

Over time, it has evolved into a beloved treat enjoyed by people of all backgrounds. If you’ve never tried making Kurma before, you’re in for a treat!

What is Kurma?

Kurma is a sweet, crunchy snack made from fried dough strips coated in a spiced sugar syrup. It’s popular in Trinidad, Guyana, and Suriname, where it’s enjoyed year-round, though it’s especially common during

Divali celebrations. The snack has two main variations:
Hard Kurma – Thin, crispy, and matchstick-like.
Soft Kurma – Thicker, pillowy, and slightly chewy.
Both versions are delicious, but hard Kurma is the more widely recognized form.

The History of Kurma in the Caribbean

Kurma, also known as Laktho, was brought to the Caribbean by East Indian immigrants. These laborers, who arrived in the 19th century, carried their culinary traditions with them, blending Indian flavors with local ingredients. Over time, Kurma became a Caribbean favorite, enjoyed by people of all backgrounds.

The recipe has remained largely unchanged, though some families add their own twist—like using coconut milk for extra richness or incorporating cardamom and nutmeg for a deeper spice profile.

Why You’ll Love This Recipe

Crunchy & Sweet – The perfect balance of texture and flavor.
Easy to Make – Simple ingredients and straightforward steps.
Great for Sharing – A crowd-pleaser at gatherings and celebrations.

Ingredients You’ll Need

To make authentic Caribbean Kurma, you’ll need:
Flour – 1 lb
Shortening – ¼ cup
Butter – ¼ cup
Cinnamon Powder – ½ tsp
Ginger Powder – 1 tsp
Water – ½ cup
Granulated Sugar – 1 cup
Fresh Ginger – ½ tsp (optional)
Oil – For frying

Step-by-Step Instructions

1. Prepare the Dough

Sift the flour, cinnamon powder, and ginger powder together.
Cut in the butter and shortening until the mixture is crumbly.
Gradually add water and knead until a firm dough forms.

2. Shape the Kurma

Roll the dough into ¼-inch thickness.
Cut into 3-inch long strips.
Dust lightly with flour to prevent sticking.

3. Fry to Perfection

Heat oil in a deep pan to 350°F.
Fry the dough strips in batches until golden brown and crispy.
Remove and drain on paper towels.

4. Make the Sugar Syrup

Boil ½ cup water with 1 cup sugar.
Add grated ginger for extra flavor.
Stir until the syrup thickens and forms long threads when dripped from a spoon.

5. Coat the Kurma

Pour the hot syrup over the fried Kurma.
Toss quickly to ensure even coating.
Let cool before serving.

Tips for the Perfect Kurma

Keep the oil temperature steady – Too hot, and the Kurma will burn; too cool, and it won’t crisp properly.
Work fast with the syrup – It hardens quickly, so coat the Kurma immediately.
Store in an airtight container – This keeps it crunchy for days.

Frequently Asked Questions

1. Can I bake Kurma instead of frying?

Yes! While frying gives Kurma its signature crunch, you can bake it at 350°F for a lighter version.

2. How do I keep Kurma crunchy?

Store it in an airtight container at room temperature. Avoid refrigerating, as it can make the Kurma soft.

3. Can I use butter instead of shortening?

Yes! Butter adds richness, though shortening helps maintain the crispy texture.

4. What is the difference between hard and soft Kurma?

Hard Kurma is thin and crunchy, resembling matchsticks, while soft Kurma is thicker and has a pillowy texture.

5. Where did Kurma originate?

Kurma was brought to the Caribbean by East Indian immigrants and has since become a staple in Trinidad, Guyana, and Suriname.

Final Thoughts

Kurma is more than just a snack—it’s a symbol of tradition, celebration, and Caribbean-Indian heritage. Whether you’re making it for Divali, a family gathering, or just to satisfy a sweet craving, this recipe will bring warmth and nostalgia to your kitchen.

So, are you ready to try making Caribbean Kurma? Let me know how it turns out!

More Caribbean recipes:

Guyanese Soft Roti (Oil Roti) Recipe

Trinidad Tomato Choka Recipe

Trini Easy Pholourie Recipe