Flour - 1 lb
Cinnamon Powder - 1/2 Tsp
Ginger Powder - 1 Tsp
Cardamom Powder - 1 1/2 Tsp
Nutmeg - 1 Dash
Shortening - 2 oz
Unsalted Butter - 2 oz
Water - 8 oz
Granulated Sugar - 1 cup
Ginger - 1 Tsp (Grated)
Sift flour, cinnamon, ginger powder, cardamom & nutmeg together.
Cut in shortening & butter.
Add water and mix until dough forms.
Divide into two balls.
Roll each ball out to 1/4" thickness.
Cut into 2 1/2" strips.
Fry strips until golden brown.
Set aside and let cool.
Add water, sugar and grated ginger to a medium sauté pan over medium heat.
Stir until sugar is fully dissolved.
Add kurma to the pan and mix, ensuring all the kurma is fully coated in the syrup.
Place on a greased baking sheet to dry & cool.
*Please note that Kurma gets more 'rugged' the longer it sits to cool, before being packaged or consumed.