How to Make the Irresistible California Raisin Kurabia Cookies

1. Prepare the Filling

• Place the California raisins in a small bowl and cover with boiling water. Let them soak for 10 minutes to plump up.
• Drain the raisins and add them to an electric chopper. Blend until you have a fine paste.
• Transfer the raisin paste to a saucepan and add the brown sugar. Cook over low heat, stirring constantly, until the mixture thickens.
• Let the filling cool completely on a plate before shaping it into small balls (about 6 g each).

2. Make the Pastries

• In a large bowl, beat the butter and ghee with an electric mixer until light and fluffy.
• Gradually add the icing sugar, beating on medium speed until the mixture is well combined.
• Add the grated orange rind and beat for a few seconds more.
• Fold in the flour in three batches, mixing just until the dough comes together. Avoid overmixing.
• Divide the dough into small balls (about 17 g each).

3. Assemble the Cookies

• Flatten each pastry ball and place a ball of raisin filling in the centre.
• Pinch the edges of the dough together to enclose the filling completely.
• Shape the cookies into small balls or ovals.
• Optionally, use a pastry crimper or a decorative mold to add patterns to the cookies.
• Place the cookies on a baking sheet lined with parchment paper.

4. Bake the Cookies

• Chill the cookies in the refrigerator for 15-20 minutes before baking.
• Preheat your oven to 150°C (300°F).
• Bake the cookies for 20-25 minutes, or until lightly colored. They should not be golden brown.
• Let the cookies cool on a wire rack for 10 minutes before dusting them lightly with icing sugar.

5. Store the Cookies or Serve and Enjoy:

Once cooled, store the cookies in an airtight container at room temperature or serve and enjoy.

Tips:

• For a richer flavor, you can add a pinch of cardamom or nutmeg to the dough.
• If you don't have ghee, you can use all butter.
• To make the cookies even more festive, you can decorate them with sprinkles or edible glitter.