Categorized |Desserts, Vegetarian

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

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

  1. 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.
    Thanks

    • 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.

  2. 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

  3. 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! ☺️

  4. 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!

  5. 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

  6. 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?

  7. 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.

  8. nazihah says:

    Hi,
    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 …

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