Try these Cumin Flavoured Quick Dessert Recipes The Next Time You Crave Dessert

Cumin is a common spice used in Indian, Middle Eastern, and many other cuisines around the world in either whole or powdered form. These are dried seeds that are harvested from the cumunim cyminum plant, which belongs to the parsley family of herbs. We’re all familiar with cumin seeds being used in savoury dishes because it imparts a warm and earthy flavor. It’s one of the elements that completes the garam masala mixture that’s so important in Indian cooking. But did you know cumin can also be used in sweet dishes? Here’s how: 

Cumin Flavored Fudge

Ingredients:

• 150 gm Cadbury Bournville 70% Dark Chocolate
• 550 gm double cream
• 500 gm caster sugar
• 75 gm corn syrup
• ½ tsp ground cumin 

Instructions:

1. Add to a saucepan double cream, caster sugar, and corn syrup.
2. Ensure that all the sugar dissolves. Give it a good mix.
3. This recipe requires the use of a thermometer, so dip it in the syrup and wait for it to reach 118°C.
4. Chop the chocolate into fine shards and add it to the saucepan along with ground cumin.
5. Pour into a silicon mould and let it sit in the fridge for an hour.
6. Once set, cut into squares, and serve. 

Cumin Loaf

Ingredients:

• 300 gm flour
• 250 gm unsalted butter
• 200 gm caster sugar
• Zest of an orange
• 2 tsp orange blossom water
• 2 tsp baking powder
• 4 tsp cumin seeds
• 3 tbsp milk
• 3 eggs

Instructions:

1. Toast the cumin seeds in a pan until fragrant. Monitor them so they don’t burn. Once done, set aside to cool.
2. Preheat the oven to 170°C and line a loaf tin with parchment paper.
3. First beat the butter with orange zest and caster sugar, then add the orange blossom water and toasted cumin seeds.
4. Then crack one egg at a time into this mixture.
5. Sift the flour first with the baking powder to ensure it's smooth and there are no lumps when you add it to the creamed butter and eggs.
6. Don’t forget the 3 tablespoons of milk too and mix once more.
7. Transfer this batter into the lined loaf tin and bake for about 50 to 60 minutes.
8. Let the cake cool before slicing it. 

Kimyonlu Kurabiye (Turkish Cumin Biscuits)

Ingredients:

• 125 gm flour
• 30 gm powdered sugar
• 50 gm melted butter or margarine
• ½ tsp salt
• ¼ tsp baking powder
• ¼ tsp baking soda
• 30 ml milk
• 45 gm cumin seeds 

Instructions:

1. Toast the cumin seeds in a dry pan until they are fragrant. Then set them aside on a plate to cool down.
2. Mix the powdered sugar and melted butter in a bowl until smooth and creamy.
3. To this, add the dry ingredients, followed by the toasted cumin seeds. Mix well to distribute the seeds evenly throughout the cookie dough.
4. Once the flour is added and mixed, you will achieve a dry dough. To loosen it, add the milk.
5. Line a baking tray with parchment paper and then roll out small round cookies, and place them onto the tray. Space them a few centimeters apart so they can cook evenly.
6. You can place the baking tray in the fridge. While the dough cools, preheat the oven to 160 C.
7. After that, bake the cookies for about 20 minutes until golden and crispy.