Categorized |Desserts, Vegetarian

How To Make Kurma (known as mithai in Guyana).

Kurma is one of those snacks I fondly recall buying with my daily school allowance at recess and at lunch break as it was not something regularly made at home and which kid does not like sweets? Mind-you, come Divali time, mom’s cousin who was a Hindu would always invite us to her home to celebrate with her family where she would prepare an assortment of desserts and snacks along with a ton of curry dishes (good times). Yea, I live for these occasions as she would make some of the best Kurma I’ve ever had.


You’ll Need…

2 cups all-purpose flour
2 tablespoon butter
1 cup evaporated milk
pinch salt
1 1/2 cups sugar (white)
1/2 cup water
thick slice of ginger
1/2 cinnamon stick

Veg oil for frying. (about 2-3 cups)


We’ve got to make the dough so it can rest for a few minutes before we get to making the actual kurma… so in a bowl place the flour, pinch of salt and butter and work with your fingers. It will get like little pebbles. Now start adding the evaporated milk..start with 1/2 and add as needed. Knead until you have a smooth dough ball. Add milk as needed.

Cover with plastic wrap or a tea towel and allow to rest for about 15 minutes. The following step is my moms way of making it easier to cut the individual kurma and not necessarily the traditional way. The traditional way would be to simply roll out and cut…fry!

Dust your surface with flour and roll out the dough ball into a large circle.. the size of your tawa (a griddle or non stick frying pan will also work). Heat the tawa on a medium flame, then place the rolled out dough (about 1/4 inch thick) on it, leave for 10 seconds, flip and cook another 10 seconds. You ONLY looking for the dough to set a bit.

Place the now slightly firm rolled out dough onto your cutting board and cut into strips about 1/2 inch thick and about 3 inches long. As you do so, heat your vegetable oil (medium flame) in a wide pan (we used a small Wok) so when we fry the kurma there won’t be oil spilling over the high edges onto the stove.

Have a large metal bowl handy! Now gently place the cut kurma into the heated oil and cook (flip around) until they are golden brown. Takes about 2-4 minutes. Drain and place them immediately into the metal bowl. Remember the metal bowl will heat as you add the fried kurma to it, so handle with care.

In a sauce pan place the water, sugar, cinnamon and ginger over a medium flame and bring to a boil. Allow this to reduce until it thickens up. You’re looking for a thick syrup consistency (coat the back of a spoon). Now pour this liquid over the fried kurma and mix fast and well. The goal is to coat all the fried kurma with this heavenly syrup. It will cool fast, so this step needs quick action. Remember what I said earlier about the metal bowl getting hot to handle. Remove the ginger and cinnamon stick and get ready to enjoy!

The melted sugar will give the kurma a sort of frosting as it cools, so do keep that in mind when serving these to your kids (no need for a sugar rush/overload). Store in a air tight container to maintain it’s freshness.. can store for about 5-7 days.

Special thanks to mom for assisting me with this recipe.. the woman is pure gold oui! Yea.. dad is treating to take legal action against me for not mentioning his participation in some of the recipes on here. So I’m obliged to give him a big-up! Play yourself pops. Maybe I’ll do a series of videos with him in the coming months.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! leave me a comment below – it’s appreciated.

Recipe Name
How To Make Kurma (known as mithai in Guyana).
Published On
Preparation Time
Cook Time
Total Time
Average Rating
3.5 Based on 43 Review(s)
Print Friendly
FavoriteLoadingAdd to My Favorite Recipes

33 Responses to “How To Make Kurma (known as mithai in Guyana).”

  1. Bevy Boo says:

    I have a question. Do I leave the kurma in the metal bowl to cool completely? I found it hardened into a large bunch. Any suggestions?

  2. Maritza Mathura says:

    Good Morning,

    This is simple to make and fantastic. I am going to make this for sure.

    Have A Great Day!


  3. Vicky says:

    Please note. SALT is not used in making KURMA. especially for religious festival such as Diwali etc. This is made as an offering to the Hindu Gods when made for the festivals, and salt is not offered to the Gods.

    • admin says:

      As a snack (I’m not Hindu nor is this made in my case for any religious ceremony) , it needs salt. Using your logic for no salt, then nothing Hindus eat should have salt? I say this as I’ve seen just abut all foods (cooked and raw) offered at ceremonies. I think it should be cleared (stated) that foods prepared for ceremonies (if correct) is not prepared with salt. While everyday meals can be prepared with salt.

  4. Yasmin Stonebanks says:

    Hi, My mum used to make this for us when we lived in Jamaica….omg…..I’ve not seen this since….thank you so mch for this…..xxxx

  5. Susie Sunshine says:

    I was blessed to have a Trini Mom for a couple years before she passed. Your recipes all make me cry for her! She called me her Trinameri. I’m going to get back to NYC this month, and I can’t wait to get my favorite kurma from Singh’s Roti Shop in Queens! This looks exactly like it, so I might have to make this before I go! Thank you for sharing your recipes! ☺️

  6. Khushi says:

    Hello. This recipe is amazing, it turned out amazing! One problem though, the liquid took awhile to boil and get to that point, is it supposed to take like 15-20 minutes? Also, there was a lot of excess sugar at the bottom, did I put too much or is it supposed to be like that? The sugar kind of clumped up even though I flipped it around like you said. Besides this it was amazing!

  7. Rita Harris says:

    Hi Chris, I enjoyed your Kurma (Mitthai) , I try making it
    it came out just like your Video that I watched. My problem is
    I would love to make it “Crunchy” and it did not come out that way. Can you please tell me why? It is soft and I really like
    to know how to make it “Crunch”

    Thank you, hoping to hear from you.

    Rita Harris

    • shaniece says:

      Try to fry them a little bit longer. Also make your spices a little dinner in this case I guess smaller that way it doesn’t take too long to fry

  8. How do u serve them? Hot, cold or room temperature? I would like to make these today for my girl scouts to eat tomorrow. What would you suggest?

  9. Mary says:

    Hi Chris hope u are in good spirits. Ok I tried d kurma and they came out good but were soft. How do I get them more of a crunchy texture.

    Awaiting your response and also still waiting for the fudge demo. Lol.

    Thanks as always.

  10. nazihah says:

    Thanks so much for the recipe. I’m pregnant and was craving kurma, so glad i saw your site. It came out really good. Please continue to share …


Leave a Reply to Katrina Fulton



  • Tags
  • Popular
  • Latest
  • Comments
  • Subscribe