Sweet Shop · Fried Dough Bites
Kurma
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The dough is deliberately left dense and only lightly sweetened before frying, then coated in sugar syrup afterward, the opposite order of most Trinidadian fried sweets.
Small knots or cubes of dough are deep-fried until firm and golden, then tossed in a sugar glaze, sold by weight in mithai shops that line Chaguanas' Indian-sweet trade.
Why it's made this way: Chaguanas, home to Trinidad's largest concentration of Indo-Trinidadian residents, has the country's densest cluster of mithai (Indian sweet) shops, making kurma an everyday treat there.
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