MOY’S GLUTEN FREE KURMA (fried or baked cinnamon, cardamom and ginger dough)

Complexity: Medium


  • 3 tbsp warm milk*
  • 2 cardamom pods
  • Small piece of whole ginger (can sub 1/8 tsp ginger powder)
  • 1 cup Bob’s Red Mill Cinnamon Raisin Bread Mix (sifted to remove the raisins)
  • 1/3 cup raisins from sifting (a little more or less is ok)
  • ½ tsp baking powder
  • 2 tbsp butter*
  • ¼ cup powdered sugar


  1. Baked version: Preheat the oven to 375 F. Line a baking tray with parchment paper.

  2. Add the cardamom pods and the whole ginger to the milk, cover and allow to steep for 8-10 mins. The ginger can be muddled (pounded lightly) to release more flavour. If using ginger powder add it to the dry flour mix.

  3. Grind the raisins to form a paste.

  4. Combine the flour, ginger powder if using, baking powder, raisin paste and butter. Add the milk to form a firm but sticky dough. The dough should be easy to handle with moistened hands. Wrap the dough in plastic wrap and set aside for a few minutes (8-10 mins).

  5. Roll out the dough between 2 sheets of plastic wrap to 1/2 inch thickness, sprinkle lightly with flour if necessary to prevent sticking. Cut pieces of the dough into strips and arrange on the baking tray.

  6. Bake for 12-15 mins until browned. A longer baking time yields a crispier kurma.

  7. Remove from oven and while still hot toss the kurma in the powdered sugar to coat. Toss again to coat a second time if desired.

  8. Store in an airtight container. My Kurma lasted 2 days, wrapped in plastic wrap and stored in the fridge. I have not been able to test how long it stays fresh or whether it is better in or out of the fridge)

  9. Note: For a more traditional Kurma, a simple sugar syrup can be used to glaze the finished sticks. The Kurma can also be deep fried.