Curry Glaze

• 1½ cups (188 g) powdered sugar
• 1 teaspoon Madras curry powder

In the dry, clean bowl of a stand mixer fitted with the paddle attachment, combine powdered sugar, curry powder, and salt on lowest speed. Drizzle in ginger syrup, continuing to mix on low speed until glaze is smooth and reaches the consistency of thick glue. Glaze can be made ahead of time: store in an airtight container in the refrigerator up to 2 weeks. Let refrigerated glaze come to room te