Trinidad Gulab Jamoon (Fat Kurma)
  • Total

    32
  • difficulty

    Intermediate
  • Cost

Trinidad Gulab Jamoon (Fat Kurma)

This beloved Trinidadian treat—known locally as fat kurma—is a golden, syrup-kissed indulgence with a hint of spice. Our version uses KLIM® Fortificada Milk Powder to enrich the dough, giving each jamoon a soft, creamy bite. Coated in a lightly crystallized ginger syrup, it’s the perfect fusion of texture and tradition, ideal for sharing during celebrations or enjoying as a nostalgic snack.

Not included in the recipe

Utensils

  • Imagem do utensílio can

    can

  • Imagem do utensílio Bowl

    Bowl

  • Imagem do utensílio Papertowel

    Papertowel

  • Imagem do utensílio Bowl

    Bowl

Ingredients

Portions: 12

  • 1 Cup Cream of Wheat
  • 1/4 Cup Butter
  • 1/2 Teaspoon Cinnamon Powder
  • 1/2 Teaspoon Spices, Cardamom
  • 1 Teaspoon Ginger
  • 1/4 Cup NESTLÉ® Sweetened Condensed Milk (395g)
  • 1/3 Cup CARNATION® Full Cream Evaporated Milk
  • 1 3/4 Cup All-Purpose Flour
  • 2 Cups Oil
  • 1 Cup Sugar
  • 1 Teaspoon Ginger, grated
  • 1/2 Cup Water
  • 1/4 Cup Nestle® KLIM® Fortificada
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Instructions

Prepare Dough

  • 1.Add flour, cream of wheat, KLIM® Fortificada Milk Powder, butter, cinnamon, cardamom and ginger to a bowl. Mix together until crumbly. Add condensed milk and evaporated milk and knead into a soft dough.

Shape Jamoon

  • 2.Roll into dough balls and then into small ovals.

Fry Jamoon

  • 3.Heat oil to medium-high. Fry until golden brown, ensuring even cooking. Place on paper towels to drain and allow to cool.

Prepare Syrup (Paag)

  • 4.Boil sugar, water and ginger until a syrup is formed.

Coat & Finish

  • 5.Pour warm syrup over cooled Jamoon. Toss gently to coat so that the syrup crystallizes into a light, crunchy layer.
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Carbohydrates39.1 g
Energy551.7 kcal
Fats42.3 g
Fiber1.2 g
Protein5.1 g
Saturated Fats9.4 g
Sodium142.6 mg
Sugars13.5 g

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