Sift together flour, cinnamon powder, powdered ginger, Kara Coconut Cream Powder.
Cut in Kerrygold Butter and shortening, knead in until mixture looks like peas.
Add water gradually and mix to form a firm dough.
Divide the dough into two equal halve.
Roll each dough ball out to approx. 1/4” thick and cut into strips.
Fry dough strips in hot oil until golden brown. (fry in batches). Drain onto paper towels or greaseproof paper.
Combine ½ cup water, ½ tsp grated ginger and 1 cup granulated sugar.
Bring to a boil, stir occasionally and cook until a thick syrup is made. (the syrup is ready when it drips and forms long threads from the spoon)
Pour syrup over the kurma and toss with desiccated coconut and mix quickly to glaze the kurma.
Continue tossing until the glaze begins to dry and turn white. Allow to cool completely.
Ingredients
Directions
Sift together flour, cinnamon powder, powdered ginger, Kara Coconut Cream Powder.
Cut in Kerrygold Butter and shortening, knead in until mixture looks like peas.
Add water gradually and mix to form a firm dough.
Divide the dough into two equal halve.
Roll each dough ball out to approx. 1/4” thick and cut into strips.
Fry dough strips in hot oil until golden brown. (fry in batches). Drain onto paper towels or greaseproof paper.
Combine ½ cup water, ½ tsp grated ginger and 1 cup granulated sugar.
Bring to a boil, stir occasionally and cook until a thick syrup is made. (the syrup is ready when it drips and forms long threads from the spoon)
Pour syrup over the kurma and toss with desiccated coconut and mix quickly to glaze the kurma.
Continue tossing until the glaze begins to dry and turn white. Allow to cool completely.
