RECIPE: Cassava Kurma

Sweets for Divali are comforting, delicious and most importantly, almost always homemade. In celebration of Divali and to continue our cookbook, we’ve included two homey favourites as the recipes this week. Though a little labour intensive, the reward is worth it.
Crunchy, sugary kurma gets a slightly healthier twist with cassava flour. The result is a nutty, lighter version of kurma. It’s spiced perfectly and irresistibly sweet with its traditional sugared exterior. Try adding flax or chia seeds into your batter for even more nutrients.
Yields: 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
3 cups cassava flour
1 cup all-purpose flour 1⁄4 cup shortening
1⁄4 cup butter
1⁄2 teaspoon cinnamon
1 teaspoon ginger powder 1⁄2 teaspoon salt
1⁄2 cup water
Oil, for frying
For syrup
1 cup sugar
1 teaspoon fresh ginger, grated 1⁄2 cup water
In a large pan or fryer, heat oil to medium-high heat.
In a large bowl, whisk all flours together.
Add spices and salt to the large bowl. Then, cut in or rub butter between fingers with spice-flour mixture until the mix begins to look mealy or crumbly.
Gradually, add water while mixing until dough becomes a firm ball.
Cut the dough in two even balls. On a floured surface, roll each ball to 1⁄4-inch thick.
Cut into strips and place in hot oil. Continuously flip to ensure all strips fry evenly.
Fry until golden-brown and crispy then, place onto a paper-lined plate.
Place cooled drained strips into a bowl.
In a small saucepan on high heat, add grated ginger, water, and sugar.
10 Stir occasionally until syrup becomes thick.
11 Pour syrup over fried strips and stir to ensure all are coated. Let cool and serve.
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