Kurma dough

• 2 cloves ginger (finely grated)
• 1 tin (1 2/3 cups) evaporated milk
• 2/3 tin (1 1/4 cups) condensed milk
• 2 tbsp. coconut cream
• 6 cups flour
• 2 tsp. cinnamon powder
• 1 stick (1/2 cup) butter or margarine
• 6 dashes Angostura bitters

Sugar syrup

• 2 cups sugar
• 1/2 cup water

Kurma dough

1. Mix flour, ginger, cinnamon, and butter in a large bowl.
2. Mix evaporated milk, coconut cream, condensed milk, and Angostura bitters in a separate bowl.
3. Pour the liquid mixture into the mixture of dry ingredients a little bit at a time. Mix until a dough forms. The dough should be "tough;" that is, not stretchy.
4. Divide the dough into two balls. This makes it more manageable. Roll each ball out until about 1 cm thick.
5. Cut dough into strips.
6. Heat 1/2 cup of oil at medium-high heat.
7. Fry batches of the kurma dough. Turn often.
8. Remove when golden brown on all sides.

Sugar syrup

1. Heat sugar and water at medium heat.
2. Stir so that sugar is completely wet.
3. When mixture is clear, remove from heat.
4. Pour over kurma, stir quickly to coat evenly.