- 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
Baked version: Preheat the oven to 375 F. Line a baking tray with parchment paper.
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.
Grind the raisins to form a paste.
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).
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.
Bake for 12-15 mins until browned. A longer baking time yields a crispier kurma.
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.
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)
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.