Pakistani Curry S’mores with Toasted Cumin Marshmallows : World Spice Merchants

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Pakistani Curry S’mores with Toasted Cumin Marshmallows

These S’mores add a global flavor twist to an old favorite. The hints of savory complement the sweet with mild

Curry - Pakistani

Pakistan shares much of its culture and cuisine with India, and was in fact part of India until 1947. This unusual curry inspired by the region is unique because it contains no turme...

in the graham cracker and toasted cumin in the marshmallow. They smell amazing and are a great activity around a camp fire. Charring and roasting the marshmallows brings out the toasted cumin flavor. If the outdoors aren’t your thing you can achieve the same result at home using a blow torch to impress your friends.

These marshmallows work with more than S’mores, use them to top your favorite cocoa or mocha, or even sweet potato casserole. This unique spin on marshmallows is fragrant, slightly savory and will add depth of flavor to your favorite recipes.The staff favorite used orange dark chocolate in the S’mores but the possibilities are endless. Once you master the toasted cumin marshmallow and Pakistani Curry graham crackers you will be able to substitute them in all your favorite treats.

Ingredients

For the Toasted Cumin Marshmallows:

3 packages unflavored gelatin, 1/4 ounce
1/2 cup COLD water
1-1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1/2 cup room temperature water
1 tablespoon pure vanilla extract
1/2 cup powdered sugar (for dusting)
1/2 cup corn starch (for dusting)
2 tablespoons ground

Cumin Seed - Toasted

Cumin Seed - Toasted

Cumin has a rich and savory base flavor, with hints of citrus and pine. When toasted, cumin seed loses some of its bitter pungency, and the earthier notes are enhanced, resulting in ...

For the Pakistani Curry Graham Crackers:

2-3/4 cup of all purpose flour
1 teaspoon vanilla extract or

Vanilla Paste - Heilala

Vanilla Paste - Heilala

Heilala Vanilla Paste combines real vanilla bean seeds with pure vanilla extract to make a paste that adds both concentrated vanilla flavor and a speckled visual to all your recipes....
1/2 teaspoon baking powder
1 teaspoon baking soda
3/4 cup coconut oil
1-1/2 cups brown sugar
1 teaspoon of

Diamond Crystal - Kosher Salt

Diamond Crystal - Kosher Salt

Diamond Crystal is our go-to all purpose kosher salt. Developed in 1886 using a special process which creates a unique, hollow, multi-faceted crystals, this all-purpose salt is free ...
7 oz of Coco Lopez Cream of Coconut, half can
1 egg
6 tablespoons ground

Curry - Pakistani

Curry - Pakistani

Pakistan shares much of its culture and cuisine with India, and was in fact part of India until 1947. This unusual curry inspired by the region is unique because it contains no turme...
1 egg + 1 tablespoon of water, whisked for egg wash

Preparation

For the Toasted Cumin Marshmallows:

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer, then remove from the heat.

With the mixer on low speed, slowly pour the hot sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until mixture is very thick, about 15 minutes. Add the vanilla and ground toasted cumin, mixing thoroughly.

In a small bowl, combine the powdered sugar and cornstarch. With a sieve, generously dust an 8 by 12-inch baking dish with the powdered sugar/cornstarch mixture. Pour the marshmallow mixture into the pan, smoothing the top, and dust with the powdered sugar/cornstarch mixture. Allow to stand in the fridge uncovered overnight until it dries out.

Turn the marshmallows onto a board and cut them into desired shape. Dust them with more of the powdered sugar/cornstarch mixture.

For the Pakistani Curry Graham Crackers:

In a large bowl mix together all of your wet ingredients - 1 egg, coconut oil, Coco Lopez, and vanilla until combined.

Then add brown sugar, salt, Pakistani Curry, baking soda, baking powder and flour and stir to combine. Divide the dough into two balls, and wrap individually in plastic wrap. Chill dough in refrigerator for at least 10 minutes, to make it easier to roll.

Meanwhile, in a small bowl mix 1 egg with a tablespoon of water and whisk with a fork to make an egg wash.

Cut two large pieces of parchment paper big enough to roll the dough in between. Once dough is chilled, place one dough ball between the parchment paper and roll to 1/8" thickness.

Transfer your sheet of cookie dough with the parchment underneath to a baking sheet. Peel the top piece of parchment. Brush your sheet of cookie dough with egg wash. This will make your graham crackers slightly shiny and add crunch, too.

Bake at 360 for 11 minutes. The graham cracker sheet might need a couple minutes more depending on the oven. You don't want too much color on them, but you do want them to dry out so that they become crisp like a graham cracker.

Once you take then out of the oven work quickly and stamp of your cookies with your cookie cutter or use a knife and make whatever shape desired. Its important to do this while your dough is hot. For decoration you can poke holes on top of the cookies with a fork.

Once your graham cracker sheet is cooled you can break them apart like a traditional graham cracker, and make your s'more with your chocolate of choice.