Like the Currant Rolls I ran down awhile ago, Kurma (or Khurma) represents yet another sweet and tasty Trini treat that somehow eluded me during my childhood. Not sure how my Trinidadian parents kept these crunchy and delicious snacks away from us kids back then, though a closer look at the origins of Kurma likely reveals why…
Kurma was solely a Diwali Delight
Kurma came to Trinidad along with the mass infusion of indentured laborers brought to the island from India in the 1800’s. The sugary snacks were known almost exclusively as a staple of the annual Diwali Festival back then, but as my Dad told me earlier today, so many non-Hindus in Trinidad started to like ’em that eventually Kurma started to become available year-round.
The transition didn’t take place til about 20-30 years ago, as far as he could remember, which would explain half of my theory as to why I don’t remember enjoying any Kurma growing up.
The other reason…
Kurma ain’t easy
The ingredients are scant, as are the directions for cooking up these thin, finger-like sweets, but according to our friends at Simply Trini Cooking, a good bit of nuance is required to make your Kurma turn out just right. For your best chance to make these turn out right, look no further than the ultimate Caribbean cookbook: The Naparima Girls’ High School Cookbook!
When you’re out adventuring around Trinidad, though, it’s just as easy to pick up a small bag of Kurma. They’re available all over the place, usually at a cost of just a few bucks.