Kurma (large batch serves 36 [100g]; 12 [250g] / time 4hr30)

"Kurma large batch - Dough Ingredients 3,000 g (3 kg) All-Purpose Flour, 48 g Cardamom Powder, 48 g Cinnamon Powder, 24 g Nutmeg Powder, 120 g Freshly Grated Ginger Root, 1,200 g Cold Butter, cubed, 1,200 g Condensed Milk or 1,200 g Sugar, 1,200 ml Milk, Vegetable Oil for Frying. Sugar Glaze Ingredients 1,200 ml Water, 2,400 g (2.4 kg) Sugar. All ingredient quantities including tsp must be in metric."

CharmLPK

creator

3/9/2025

date

100

servings

bookmarks

Ratings (N/A)

Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Experience the rich, aromatic flavors of traditional Kurma, perfect for celebrations or large family gatherings. This large batch recipe combines sweet spices with a buttery dough, creating melt-in-your-mouth confections. Topped with a glossy sugar glaze, these delicious treats will surely impress your guests and leave them craving more.

ingredients

3,000 g All-Purpose Flour
48 g Cardamom Powder
48 g Cinnamon Powder
24 g Nutmeg Powder
120 g Freshly Grated Ginger Root
1,200 g Cold Butter, cubed

1,200 g Condensed Milk or 1,200 g Sugar
1,200 ml Milk
Vegetable Oil for Frying
1,200 ml Water (for glaze)
2,400 g Sugar (for glaze)

steps

1.
In a large mixing bowl, combine the all-purpose flour, cardamom powder, cinnamon powder, nutmeg powder, and grated ginger root.
2.
Add the cold cubed butter to the flour mixture, using your fingertips to rub it in until the mixture resembles coarse crumbs.
3.
Slowly mix in the condensed milk (or sugar) and milk, kneading gently until a soft dough forms.
4.
Cover the dough and let it rest for 30 minutes in a cool place.
5.
While the dough is resting, prepare the sugar glaze by boiling water and sugar in a saucepan until the sugar completely dissolves. Set aside to cool slightly.
6.
After resting, roll out portions of the dough to a thickness of about 5 mm and cut into desired shapes.
7.
Heat vegetable oil in a deep fryer or large pot to 180°C (356°F). Fry the dough shapes until they are golden brown.
8.
Remove from the oil and drain on paper towels.
9.
While still warm, dip each Kurma in the sugar glaze and place on a cooling rack to set.
10.
Mixing & Kneading Dough 20-30 min, Resting Dough 15 min, Rolling & Cutting Dough 30-40 min,
11.
Frying (large batch in multiple batches) 1hr - 1hr30 min, Making the Sugar Glaze 15-20 min,
12.
Coating & Cooling Kurma 20-30 min, Packing & Sealing 20-30 min, Total 3hr30 min - 4hr30 min

kurma sweets festive baking treats

DishGen

Kurma (large batch serves 36 [100g]; 12 [250g] / time 4hr30)

Servings: 100

ingredients

3,000 g All-Purpose Flour
48 g Cardamom Powder
48 g Cinnamon Powder
24 g Nutmeg Powder
120 g Freshly Grated Ginger Root
1,200 g Cold Butter, cubed

1,200 g Condensed Milk or 1,200 g Sugar
1,200 ml Milk
Vegetable Oil for Frying
1,200 ml Water (for glaze)
2,400 g Sugar (for glaze)

steps

1.
In a large mixing bowl, combine the all-purpose flour, cardamom powder, cinnamon powder, nutmeg powder, and grated ginger root.
2.
Add the cold cubed butter to the flour mixture, using your fingertips to rub it in until the mixture resembles coarse crumbs.
3.
Slowly mix in the condensed milk (or sugar) and milk, kneading gently until a soft dough forms.
4.
Cover the dough and let it rest for 30 minutes in a cool place.
5.
While the dough is resting, prepare the sugar glaze by boiling water and sugar in a saucepan until the sugar completely dissolves. Set aside to cool slightly.
6.
After resting, roll out portions of the dough to a thickness of about 5 mm and cut into desired shapes.
7.
Heat vegetable oil in a deep fryer or large pot to 180°C (356°F). Fry the dough shapes until they are golden brown.
8.
Remove from the oil and drain on paper towels.
9.
While still warm, dip each Kurma in the sugar glaze and place on a cooling rack to set.
10.
Mixing & Kneading Dough 20-30 min, Resting Dough 15 min, Rolling & Cutting Dough 30-40 min,
11.
Frying (large batch in multiple batches) 1hr - 1hr30 min, Making the Sugar Glaze 15-20 min,
12.
Coating & Cooling Kurma 20-30 min, Packing & Sealing 20-30 min, Total 3hr30 min - 4hr30 min

AI-Generated Recipe from DishGen - https://dishgen.com/recipes/ 67cd56df46a964352271d67d

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Comments

Name: Kurma (large batch serves 36 [100g]; 12 [250g] / time 4hr30)
Yield: 100
Ingredients: 3,000 g All-Purpose Flour; 48 g Cardamom Powder; 48 g Cinnamon Powder; 24 g Nutmeg Powder; 120 g Freshly Grated Ginger Root; 1,200 g Cold Butter, cubed; 1,200 g Condensed Milk or 1,200 g Sugar; 1,200 ml Milk; Vegetable Oil for Frying; 1,200 ml Water (for glaze); 2,400 g Sugar (for glaze)

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