Grenadian-Style Kumar (Kurma)
Kumar is a traditional Grenadian snack made from fried dough coated in a crisp, crystallized sugar shell. Flavored with nutmeg and fried until golden, this crunchy treat is a nostalgic favorite enjoyed by generations.
Ingredients
Dough
- 3 cups (360g)all-purpose flour
- 1 tsp (4g)baking powder
- ¼ tsp (1g)salt
- ½ tsp freshly grated nutmeg
- ¼ tsp ground cinnamon
- 4 tbsp (56g) unsalted butter or shortening, room temperature
- ¾ cup (180g) water ,plus 1–2 tbsp if needed
For Frying
- Neutral oil vegetable or canola
Sugar Coating
- 1 cup (200g) granulated sugar
- ½ cup (120g) water
- Pinch of salt
- ¼ tsp vanilla essence optional
Instructions
Make the Dough
- In a large bowl, combine: flour, salt, cinnamon, and nutmeg
- Rub in the butter until the mixture resembles coarse crumbs.
- Gradually add the water, mixing until a firm, smooth dough forms.
- The dough needs to feel firm but pliable and not be sticky.
- Cover and let rest for 20 minutes at room temperature.
Roll & Cut
- Lightly flour your work surface.
- Roll the dough to approximately ⅛ inch (3 mm) thick.
- Cut into: Small strips, Short sticks, Diamonds
- Try to keep the pieces similar in size so they fry evenly.
Fry
- Heat oil to 350°F (175°C).
- Fry in small batches for 4–6 minutes, turning occasionally, until deep golden brown and crisp.
- Do not overcrowd the pot.
- Remove and drain on paper towels.
- Allow the fried kumar to cool for about 5 minutes, then transfer to a large mixing bowl.
Make the Sugar Syrup
- In a saucepan, combine: sugar, water and salt
- Bring to a boil over medium heat.
- Stir until the sugar completely dissolves.
- Once dissolved, stop stirring and allow the syrup to simmer.
- Watch for the syrup to begin crystallizing around the inside edges of the saucepan.
Cold Water Test
- Drop a small amount of syrup into a bowl of cold water.
- The syrup should form thin, soft threads that hold together briefly before dissolving.
- If it disappears immediately, continue cooking and test again.
- Remove from the heat. If using vanilla essence, stir in immediately
- Mix well.
Coat the Kurma
- Pour the hot syrup over the cooled kurma.
- Using a wooden spoon or sturdy spatula, stir continuously.
- At first, the syrup will look shiny and wet.
As it cools:
- lose its glossy appearance
- become cloudy
- begin coating each piece with a light, matte sugar coating
- Continue stirring until the kumar is evenly coated.
Cool
- Spread the coated kurma onto a baking tray or large platter.
- Allow to cool completely.
- Once cooled, break apart any pieces that may have stuck together.
- Serve and enjoy.
Notes
Pairs Well With
- Ginger tea
- Cocoa tea
- Coffee
- Fresh fruit
Chrissy’s Baking Notes
- Dough texture: The dough needs to be firm and smooth, not sticky. Add only enough extra water to bring it together.
- Uniform pieces matter: Keeping the pieces similar in size helps them fry evenly and coat more consistently.
- Maintain oil temperature: Frying at 350°F (175°C) helps create a crisp texture without absorbing excess oil.
- Allow the kurma to cool: Extremely hot kurma can delay the sugar from crystallizing properly.
- Watch for crystallization: Small sugar crystals around the edge of the saucepan indicate the syrup is ready.
- Watch the pot, not just the clock: Humidity, pot size, and stove temperature all affect how quickly the syrup reaches the correct stage. Small crystals forming around the edge of the saucepan are a good visual indicator that the syrup is ready.
- Look for cloudy syrup, not shiny syrup: As you stir, the syrup will become cloudy and begin forming a matte coating. It doesn’t need to fully crystallize in the bowl; the coating will continue setting as the kumar cools.
- A large metal mixing bowl helps the sugar cool and crystallize a little faster, but a sturdy plastic bowl also works. You may simply need to stir a bit longer.
- Storage: Store completely cooled kurma in an airtight container to maintain its crunch.
- Keep in a cool, dry place to maintain the crisp sugar coating.
- Avoid refrigeration, as moisture can soften the sugar shell.