Simply Trini Cooking

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  1. Becky
    September 20, 2008 • 7:52 pm

    I am so glad you posted this,i really like kurma and can’t get it too often here in VA so i’m happy to finally get a tried and true recipe!!

  2. Chennette
    September 20, 2008 • 9:38 pm

    ah, finally I can send people to a thin kurma recipe :-) My mother makes a good fat/soft kurma (in addition to the gulab jamoon) but I haven’t written down that recipe yet.

  3. simplytrinicooking.com
    September 21, 2008 • 3:38 am

    I really enjoyed posting this recipe because soon it will be Eid and Divali. I do hope I can do some more sweet meats by then.

    The reason the kurma is soft is because of the fire being too hot so the outside surface cooks faster than the inside. We had that problem before truly mastering it. Next time try lowering the fire a little and allow the kurma to fry a bit.

  4. Chennette
    September 22, 2008 • 12:48 am

    no, I didn’t mean I had a problem with the thin crispy kurma, I meant the other type of kurma that is made fat and soft/fluffy inside, intentionally. It is usually cut into big cuboid/diamond like pieces and served at weddings and other functions in the bags with barfi etc.

  5. neisha
    September 22, 2008 • 12:58 am

    thanks so much for the recipe for kurma.,..looking forward to the others..

  6. simplytrinicooking.com
    September 22, 2008 • 2:28 am

    Oh! OK.:)

  7. Anonymous
    March 28, 2009 • 6:14 pm

    Great post. Having the photos really help.The instructions from the books are sometimes not enough. I will ‘try meh han’ at it now and ah go leh yuh kno!
    Will certainly check out the rest of your website.Thanks again.
    Alicia FD (New York)

  8. Raz4125
    March 28, 2009 • 7:59 pm

    No problem. Ah waitin to hear how it taste :)

  9. Sarah-Lou
    April 19, 2011 • 1:51 pm

    ah, my grandad used to bring these back to the UK for me every time he went back to Trinidad. So glad to have a recipe!

  10. ur_high_ness
    March 9, 2012 • 9:02 am

    ugh you r suppose to use white sugar

  11. rassberries
    March 9, 2012 • 6:26 pm

    Thanks so much, I have been looking for a good kurma recipe for years I finally got it.

  12. Felix
    March 11, 2012 • 2:46 am

    @ ur_high_ness white or brown it doesn’t matter

  13. tennille
    April 23, 2012 • 8:37 pm

    this was very helpful I always have problems glazing the kurma with sugar, it never turns out right. But I’m going to try your technique! I have a feeling it’s going to turn out better!!! thanx much!!! :)

  14. Unknown
    May 1, 2012 • 1:59 am

    I was about 15 when me & my younger brother tried to make this by memory & boy was it a disaster. They were popping out the pot like stick-formed bullets; we had to shield ourselves with card-board just to turn the stove off. After picking them up off the floor to “glaze” them, they got stuck to the pot and I’m guessing it’s because we forgot 1 of the main glaze ingredient: water.

  15. Althea
    November 10, 2012 • 11:56 pm

    I have tried many of your recipes with great results. I love this site. Keep up the good job. It’s hard work but it’s worth it. Thank you for everything.

    • Felix
      November 11, 2012 • 12:11 am

      Thank you for acknowledging the hard work I’ve put in over the years. I feel honoured.

  16. sash
    November 12, 2012 • 8:48 pm

    the recipes are easy to follow ,but only problem is you dont mention how much a recipe makes ,other than that good job.

    • Felix
      November 12, 2012 • 8:58 pm

      You’re making me smile. Soon…very soon… you’ll find out why ….Still smiling :-)

  17. Anonymous
    June 2, 2013 • 6:07 pm

    Awesome site! I am loving it!! Will come back again. I am also taking your feeds just to keep up to date.

  18. Asiyah
    June 15, 2013 • 10:11 am

    The recipe says 1/2 cup of sugar in the ingredients but 1 cup in the method for the syrup please clarify thanks in advance! Keep up the good work, much appreciated!

    • Felix
      June 15, 2013 • 3:24 pm

      I fixed it it’s 1 cup

  19. Sasha
    June 16, 2013 • 5:30 pm

    Does the glaze have to be made twice for both batches?

    • Felix
      June 16, 2013 • 9:32 pm

      No just place the kurma in a large bowl and then pour the “glaze” over it and mix very quickly.

  20. Ravi
    November 6, 2013 • 11:37 am

    Whats the larger one called thats like kurma but fatter and sweeter? It has condensed milk and evapoated milk in it.

    • Felix
      November 6, 2013 • 5:22 pm

      Goolab jamoon

  21. KMQ
    July 8, 2014 • 8:55 pm

    I just tried this recipe and it came out awesomeeeeee!!!! Thanks for sharing :)

  22. g2dirty
    September 2, 2014 • 12:06 pm

    Hi Felix, Can you use milk instead of water to mix dough??

    • Felix
      September 7, 2014 • 9:30 am

      I don’t see much of a problem there.

  23. Shawn
    September 8, 2014 • 5:53 pm

    Very helpful


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