by Moy’s Gluten Free Kitchen
Before you begin, this is not the traditional method of making kurma. This version is gluten free, dairy free, has less sugar and is baked. Any of the spices or sugar can be modified to your liking
Ingredients
1 cup of Gluten Free flour*
½ tsp xanthan gum (omit if already in your flour mix)
¼ tsp salt
½ tsp baking powder (more if you prefer it lighter)
½ tsp baking soda
¼ cup brown sugar**
2 tsp flaxmeal (optional, but it helps to keep the dough together)
¼ tsp cinnamon
small piece of whole ginger (can sub 1/8 tsp ginger powder)
2 large cardamom pods (elaichi)
1/3 cup warm coconut milk
1/8 cup coconut oil
2 tsp vinegar
¼ cup powdered sugar
*A flour blend that is used to bake bread will be ideal here. Any flour blend will do but the texture will vary.
**This yields a mildly sweet kurma, you can sweeten to your preference
Directions
Line a baking tray with parchment paper
Add the cardamom pods and the piece of whole ginger to the warm 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
Combine the flour, xanthan gum, baking powder, baking soda, sugar and flaxmeal, mix well
Add the milk mixture (remove the pods and the ginger), coconut oil and vinegar, mix thoroughly to form a slightly sticky but firm 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 to a thin rectangular shape, it does not need to be perfect. Sprinkle the dough lightly with flour if necessary to prevent sticking. Cut the dough into 2” wide strips. Working with one strip fold the dough unto itself, three folds will do. Use a little water to moisten the edges so that the folds stay in place. You can lightly roll the folded strip with the palm of your hand and in one direction, to make it more cylindrical. Do not flatten out the folds completely, the folds help with the final texture. Cut each strip or cylinder to your preferred length. Place the pieces on your lined baking tray. When you have made all the strips put the tray in the refrigerator to chill (10 to 15 mins, I use that time to clean up my kitchen). Alternately you can roll the dough into several noodles and then cut along the length to make the kurma pieces.
While you wait preheat the oven to 425 F. When ready bake the kurma at 425 F for 5 minutes to give it colour. After the 5 minutes drop the heat to 375 F and bake for 8-10 mins until firm. A longer baking time yields a crispier kurma but even then it should still be somewhat soft especially in the middle, it will firm up as it cools
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 in a cool area of your kitchen for up to 5 days
Notes:
For a more traditional Kurma, a simple sugar syrup (phag) can be used to glaze the finished sticks.
The Kurma can also be deep fried. Drain the kurma on paper towels. To make it even crunchier place on a baking tray in your oven at the keep warm setting (about 200F) until you're ready to coat with sugar syrup or powdered sugar
