Miss Mattie’s Kulma

Preparation info

  • Difficulty


  • Makes


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

This is a popular dessert for Diwali but is sold by street vendors year-round. Kulma most closely resemble the crunchy noodles you get in Chinese restaurants, except they are coated with sugar.


  • 4 tablespoons (½ stick) unsalted butter
  • 2 cups all-purpose flour
  • 1 cup canola oil
  • 1 cup sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon mixed essence


  1. Combine the butter and flour and knead into a firm dough. Roll out the dough ¼ inch thick.
  2. Heat a tawa or heavy-bottomed skillet. Place the dough on the tawa and cook for about 1 minute. Flip the dough and cook for 1 minute on the other side. Remove and cut into strips about ½ inch wide. Cut each strip into 3-inch lengths.
  3. Heat the oil in a 1-quart saucepan. Test the temperature of the oil by dropping a pinch of flour into the oil; if it sizzles it is ready. Add the strips of dough and fry until brown. Drain on a plate lined with paper towels.
  4. Place the sugar, cinnamon, and mixed essence in a pot with ½ cup of water. Bring to a boil, stirring often, until the sugar melts. Simmer until the mixture becomes a thick syrup. Add the fried dough and toss well. Pour into a heatproof container to cool. Serve at room temperature.