Sweet, gingery dough, fried to perfection and tossed in a sugary coating.
In a bowl, mix together the all-purpose flour and ground cardamom.
Add the cold butter into the flour mixture and use your fingers to incorporate the butter and flour, rubbing the mixture between your fingers. You can also rub the butter/flour mixture between both hands. Do this until the butter is full incorporated.
In another bowl or glass measuring cup, whisk together the evaporated milk, sweetened condensed milk, and grated ginger.
Pour the milk mixture into the flour/butter bowl and use your fingers to bring the dough together. You will want to pour it in small amounts, until the dough comes together.
Dump the dough onto a clean surface and knead for 5-7 minutes. The dough should be smooth, but firm.
Split the dough into 2 balls (does not have to be perfect) to make it easier to work with.
Using a rolling pin, roll the first ball into a circle, with about 1/4 inch thickness. Use a knife to cut the circle into 1 inch strips. Then cut those strips into 1 1/2 inch pieces, at an angle. See the photos in the blog post above for reference.
Repeat this process for the second dough ball as well.
Fry the kurma dough on medium heat until it develops a golden brown colour. It will take about 5 minutes, give or take. Fry in batches if needed.
Drain the fried kurma dough in a metal or plastic bowl lined with paper towels. Once they have drained, remove the paper towels.
In a small saucepan, mix together the sugar and water and place over medium high heat. Bring to a boil.
Once boiling, reduce heat to medium, and stir to prevent sticking. Continue to let this mixture simmer until it looks thread-like when it is dropped from the spoon. You can also use a thermometer. The sugar coating will be ready when it reaches a temp of 230-240F.
Once the sugar mixture is ready, pour it onto the fried kurma and begin stirring continuously, but gently, to prevent the kurma from breaking. It will be really sticky but eventually it will start to harden and crystallize.
Do not stop mixing until the sugar mixture has dried up completely. If there are any pieces sticking together after it has dried, gently pull them apart.
And that's it!