Step 1

Add the flour, butter, and salt to a large bowl or stand mixer and work it until a crumbly mixture is formed.

Step 2

Add the milk and ginger. Knead continuously until the dough forms into a smooth ball and is no longer sticking to the sides of the bowl; about ten minutes.

Step 3

Place the dough on a lightly floured surface and roll it out until it's a quarter-inch thick.

Step 4

Cut the dough into long strips. If you don't have a dough cutter but have a pizza cutter, that can be used. Score the dough beforehand with a paring knife for precision.

Step 5

Cut each strip into smaller strips a half-inch wide and three to four inches long.

Step 6

Add the oil to a deep skillet or saute pan over medium heat. The oil is ready once it reaches 360 to 375 degrees Fahrenheit.

Step 7

Add the dough in batches and cook until golden brown; about two to four minutes. Flip the dough halfway through cooking.

Step 8

Move the kurma sticks to a large metal bowl and set aside to make the syrup.

Step 9

Add all the ingredients to a small saucepan and let come to a boil over medium-high heat.

Step 10

Continue to boil until the syrup reaches a soft ball stage (235 - 240 degrees Fahrenheit).*

Step 11

Immediately add the hot syrup over the cooled down kurma and continuously mix until a sugary glaze is formed evenly all over the kurma. The syrup cools down quickly, so you will want to work fast.

Step 12

Serve and enjoy! The kurma can be stored in an airtight container for a few days.