• 1 ½ cups all-purpose flour
• ½ cup Dairy Dairy full cream powdered milk
• 2 tablespoons condensed milk
• 2 ounces cold sweet butter, unsalted
• ¼ teaspoon elychee
• ½ teaspoon cinnamon
• 2 tablespoons pureed or grated ginger
• ¼ teaspoon nutmeg water or milk to knead

For the syrup 

• ½ cup sugar
• ¼ cup water

• Rub butter into flour until it resembles fine bread crumbs.
• Add condensed milk.
• Add enough water to form a firm dough.
• Heat oil on medium.
• Roll out dough to ⅓-inch thickness and cut into thin strips.
• Fry in oil until golden brown.
• Set aside to cool.
• Combine sugar and water, boil until it thickens and starts to crystalize on the inner edge of the pot.
• Pour over kurma and toss gently to coat until sugar hardens and dries out.