Type what you have

Ingredients

• ✓ cardamom
• phyllo dough
• green chile pepper
• cilantro
• oil
• black pepper
• cinnamon
• chili powder
• turmeric
• coriander
• cumin
• salt
• ginger root
• garlic
• onion
• ground beef
• bay leaf
• cumin seed
• vegetable oil
• pea
• potato

Instructions

1. 1 Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas; cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together, and set aside.
2. 2 Meanwhile, heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin seeds and bay leaf; stir until fragrant and seeds are browned. Add ground beef and onions; cook until beef is browned and crumbly and onions are soft, about 5 to 7 minutes.
3. 3 Stir in garlic and ginger. Season with salt, cumin, coriander, turmeric, chili powder, cinnamon, cardamom, and black pepper. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
4. 4 Heat 1 quart of oil in a deep saucepan over medium heat.
5. 5 Mix cilantro and green chile peppers into potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
6. 6 Lower samosas carefully into the hot oil in batches. Fry until golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining samosas. Serve warm.

By sassyangelkiwi Donna-Maree Aus

Ingredients

• ✓ cardamom
• pumpkin seed
• water
• salt
• butter
• sugar
• cinnamon
• ginger
• nutmeg
• clove
• white sugar

Instructions

1. 1 Place pumpkin seeds, water, and salt in a saucepan, bring to a boil, and reduce heat to medium; boil seeds for 10 minutes. Drain seeds but do not rinse. Pat seeds dry with paper towels and spread out onto a work surface or a baking sheet for 30 minutes to dry.
2. 2 Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.
3. 3 Melt butter in a large microwave-safe bowl until melted, about 1 minute. Toss seeds in the melted butter and mix in 1 tablespoon sugar, cinnamon, ginger, nutmeg, cloves, and cardamom; toss again to coat seeds thoroughly with spices. Spread seeds out onto the prepared baking sheet in a single layer.
4. 4 Bake in the preheated oven until toasted and crunchy, 45 minutes to 1 hour. Stir several times during baking. Sprinkle toasted seeds with 1 tablespoon sugar or as desired; cool before serving.

By cr0ybot

Ingredients

• ✓ cardamom
• date
• water
• almond
• coconut
• walnut
• sesame seed
• coconut oil
• vanilla extract
• cinnamon
• salt

Instructions

1. 1 Place dates in a small bowl; completely cover with hot water. Soak until softened, 10 to 15 minutes. Drain; reserve soaking liquid.
2. 2 Combine soaked dates, almonds, coconut, walnuts, 2 tablespoons toasted sesame seeds, coconut oil, vanilla, cardamom, cinnamon, and salt in the bowl of a large food processor; pulse several times until mixture forms a soft "dough," scraping down the sides of the bowl as needed. If mixture is too dry, add reserved soaking liquid, 1 tablespoon at a time, until desired consistency is reached.
3. 3 Turn dough out onto a piece of parchment paper; roll into a 10-inch-long by 1 1/2-inch-wide log using lightly greased hands. Sprinkle remaining 2 tablespoons toasted sesame seeds evenly on all sides of dough log, pressing them in gently. Wrap log in parchment paper; refrigerate until firm, at least 1 to 2 hours.
4. 4 Cut log into about sixteen 1/2-inch-thick rounds. Serve immediately or store in the refrigerator until ready to eat.

By Kim

Ingredients

• ✓ cardamom
• olive oil
• onion
• leek
• garlic
• ground beef
• cumin
• salt
• pepper
• flour
• water
• spring roll wrapper
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large skillet over medium-low heat. Add onion, leek, and garlic; cook and stir until onion is transparent. Add ground beef; cook and stir until still slightly pink and about halfway done.
3. 3 Season with cumin, cardamom, salt, and pepper; mix well. Continue cooking until beef is browned and crumbly. Remove the skillet from heat.
4. 4 Mix flour and water together in a small bowl to make a thin paste. Using one wrapper at a time, fold into the shape of a cone.
5. 5 Fill cone with beef mixture, close the top, and seal with paste. Repeat until wrappers or filling are used up.
6. 6 Heat oil in a deep fryer or large saucepan to 365 degrees F (170 degrees C). There should be enough oil to submerge sambusas. Fry sambusas, a few at a time, in hot oil until golden brown.
7. 7 Remove to a paper towel-lined plate to drain.

By safiyosmommy

Ingredients

• ✓ cardamom
• new mexico chile
• paprika
• cayenne pepper
• onion powder
• ginger
• cumin
• coriander
• fenugreek
• garlic powder
• cinnamon
• allspice
• clove
• nutmeg

Instructions

1. 1 Gather all ingredients.
2. 2 Place ground chiles, paprika, and cayenne pepper into a bowl; stir. Add onion powder, ginger, cumin, coriander, cardamom, fenugreek, garlic powder, cinnamon, allspice, cloves, and nutmeg. Gently whisk together until thoroughly mixed.
3. 3 Store in an airtight container, preferably glass.

By John Mitzewich

Ingredients

• ✓ cardamom
• coconut
• simple syrup
• raisin
• water
• egg
• butter
• nutmeg
• salt
• cinnamon
• orange zest
• lemon zest
• egg
• sugar
• active dry yeast
• bread flour
• milk

Instructions

1. 1 Whisk warm milk, 1/4 cup flour, and yeast for dough together in the bowl of a stand mixer. Let sit about 15 minutes to ensure yeast is active; small bubbles should start to rise to the surface. Add sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, nutmeg, melted butter, and most of the remaining flour (you might not need it all). Mix with a dough hook attachment until dough pulls away from the sides of the bowl and becomes slightly elastic, 5 or 6 minutes. Continue kneading until dough is soft and shiny, about 10 minutes. Remove dough from dough hook and shape into a ball. Transfer to a lightly floured work surface.
2. 2 Shape dough into a round ball. Transfer to lightly oiled mixing bowl. Cover and let rise in a relatively warm, draft-free place until double in size, about 2 hours.
3. 3 Poke dough down a bit with your fingertips. Transfer to a lightly floured work surface. Work dough into a uniform piece and cut into eight 4-ounce pieces. Roll one piece with the flats your hands into a 12-inch rope; it's okay if one end is a little thicker than the other.
4. 4 Cut 2 inches off the smaller end and 3 inches off the larger end. Roll the 2-inch piece into a ball for the tail. Roll the ends of the 3-inch piece into points, then flatten one end slightly for the face. Roll the remaining piece into a 12-inch rope, about 1/2 inch wide.
5. 5 Transfer the rope to a Silpat®-lined baking sheet and make a coil for the body. The end of the coil will be the bunny's front legs and paws, so place the head on top of that, touching the body, with the flatter side facing the same way as the paws.
6. 6 Cut the back side of the head (the pointy side) about 2/3 of the way in towards the face to make 2 ears. Make depressions in the middle of each ear with a bench scraper or the back of a knife; do not cut all the way through. Set the tail in place, touching the back of the body.
7. 7 Repeat to form remaining bunnies; you will use 2 lined baking sheets for 8 bunnies. Cover loosely with plastic wrap and proof in a warm spot for 15 minutes.
8. 8 Preheat the oven to 400 degrees F (200 degrees C). Beat egg and water together for egg wash.
9. 9 Remove plastic wrap from the baking sheets and brush dough with egg wash. Poke small holes in the faces for eyes, then push raisins in the holes. Redefine the ears by pressing again with a bench scraper or knife.
10. 10 Bake in the center of the preheated oven until beautifully browned, 12 to 15 minutes. Carefully remove from the pan and transfer to a wire rack to cool.
11. 11 Cut into the center of the ears again to redefine them. Brush bunnies with simple syrup and sprinkle coconut onto the tails.

By John Mitzewich

Ingredients

• ✓ cardamom
• evaporated milk
• sweetened condensed milk
• whipped topping
• white bread

Instructions

1. 1 Gather all ingredients.
2. 2 Combine evaporated milk, condensed milk, and whipped topping in a blender and blend in pieces of bread until smooth.
3. 3 Pour mixture into a 9x13-inch baking dish or two plastic ice cube trays, sprinkle with cardamom.
4. 4 Freeze for 8 hours or overnight.
5. 5 Enjoy!

By Simmi G

Ingredients

• ✓ cardamom
• whole milk yogurt
• milk
• mango
• white sugar

Instructions

1. 1 Place the yogurt, milk, mangoes, white sugar, and cardamom into the jar of a blender and blend until smooth, about 2 minutes. Chill in the refrigerator for 1 hour or until cold, and serve sprinkled with a little ground cardamom.

By Loving The Alien

Ingredients

• ✓ cardamom
• milk
• lime juice
• white sugar
• water

Instructions

1. 1 Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir. It will curdle right away. You should see the milk solids (chenna) separate from the whey. Pour into a colander lined with cheesecloth; rinse the chenna with cold water to get rid of the lime juice. Allow the water to drain completely.
2. 2 Gather the muslin cloth edges like a parcel and express as much water as possible; what you now have is soft paneer. Turn the paneer onto a rolling mat or other smooth surface. Knead the paneer well to make a smooth paste. Roll into a ball and divide into 20 equal portions.
3. 3 Bring the water to a boil in a pressure cooker; stir the sugar into the boiling water until dissolved.
4. 4 Roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks; gently drop the balls into the hot syrup. Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes.
5. 5 Release the pressure from the cooker while running under water; remove the lid. The rasgullas should be floating on the syrup and have expanded 2 or 3 times in size. Pour the rasgullas and syrup into a bowl. Gently stir the cardamom into the mixture. Refrigerate to chill completely before serving cold.

By SUSMITA

Ingredients

• ✓ cardamom
• strawberry
• white sugar
• milk
• yogurt
• ice cube

Instructions

1. 1 Cut 3 strawberries into small pieces and set aside. Place remaining strawberries and sugar into a blender; blend on high speed for 30 seconds. Pour in milk and blend another 30 seconds. Add yogurt and blend on high speed for 1 minute.
2. 2 Place 1 ice cube in each of 3 glasses and pour in lassi. Top with reserved strawberry pieces and serve.

By RADHIKA GHATAGE

Ingredients

• ✓ cardamom
• semolina flour
• white sugar
• ghee
• cashew nut
• milk

Instructions

1. 1 Heat a large dry skillet over medium to medium-high heat. Add the semolina, and toast, stirring constantly. Stir in the sugar and cardamom while toasting until light brown and fragrant, about 10 minutes.
2. 2 Heat a small amount of the ghee in a separate skillet over medium heat. Add the cashews, and cook until lightly toasted, about 10 minutes. Add the cashews to the semolina along with the remaining ghee. Gradually stir hot milk into the semolina until it is thick enough to pack into a ball. Remove from heat, and form palm-sized balls. Let cool and serve.

By Anita

Ingredients

• ✓ cardamom
• milk
• water
• ghee
• chickpea flour
• sugar

Instructions

1. 1 Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside.
2. 2 Melt the ghee in a shallow skillet over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.

By SUSMITA

Ingredients

• ✓ cardamom
• mango
• yogurt
• milk
• heavy cream
• confectioners' sugar

Instructions

1. 1 Combine mangos, yogurt, milk, cream, confectioners' sugar, and cardamom in a blender; blend until smooth and frothy. Pour into glasses and serve immediately.

By pshinde2109

Ingredients

• ✓ cardamom
• saffron
• milk
• vanilla ice cream
• rose syrup
• pistachio nut

Instructions

1. 1 Add the saffron to the warm milk and set aside for 15 minutes.
2. 2 Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.

By BigSrisFood

Ingredients

• ✓ cardamom
• ghee
• cashew
• milk
• sugar
• semolina flour

Instructions

1. 1 Heat the ghee in a heavy-bottomed pan over medium heat; fry the cashews in the ghee until golden brown, about 5 minutes. Scrape onto a cutting board to cool, leaving some of the ghee in the pan and return the pan to the stove. When the cashews are cool, chop coarsely.
2. 2 Mix the milk, sugar, and semolina flour into the ghee remaining in the pan. Bring the mixture to a boil; reduce heat to low and cook, stirring frequently, until the mixture becomes very thick, 30 to 45 minutes. Stir the cardamom into the mixture.
3. 3 Lightly grease a rimmed platter. Pour the milk mixture onto the prepared platter and spread into an even layer. Sprinkle the chopped cashews over the mixture. Score the mithai into squares and allow to cool completely before cutting.

By SUSMITA

Ingredients

• ✓ cardamom
• cumin
• coriander
• black pepper
• cinnamon
• clove
• nutmeg

Instructions

1. 1 Gather all ingredients.
2. 2 Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl.
3. 3 Place mix in an airtight container, and store in a cool, dry place.

By KitchenBarbarian

Ingredients

• ✓ cardamom
• yogurt
• mango
• brown sugar
• mint
• lime juice
• star anise

Instructions

1. 1 Add yogurt, mango, brown sugar, chopped mint, lime juice, star anise, and cardamom to a blender; blend on high until smooth.
2. 2 Pour into glasses; garnish with mint sprigs.

By Jonathan

Ingredients

• ✓ cardamom
• mango pulp
• mango slices
• juice
• yogurt
• milk
• ice cube

Instructions

1. 1 Gather all ingredients.
2. 2 Blend mango, yogurt, milk, and ice together in a blender until smooth.
3. 3 Pour into tall glasses; sprinkle ground cardamon on top and serve.

By Allrecipes Member

Ingredients

• ✓ cardamom
• yogurt
• vanilla yogurt
• milk
• mango
• honey
• mango nectar

Instructions

1. 1 Blend the lemon yogurt, vanilla yogurt, milk, pureed mango, honey, mango nectar, and cardamom together in a blender until completely combined. Serve immediately.

By evian257

Ingredients

• ✓ cardamom
• olive oil
• cumin seed
• garam masala
• cayenne pepper
• black mustard seed
• salt
• garlic
• chicken thigh
• potato
• tomato
• swiss chard
• yogurt

Instructions

1. 1 In a large skillet, heat oil over medium heat. In hot oil, cook cumin seeds, garam masala, cardamom, cayenne pepper, mustard seeds, salt, and garlic. When seeds start to pop, stir in chicken and potatoes. Cook for 15 minutes, or until chicken is nearly done.
2. 2 Stir in tomatoes, chard, and yogurt. Cover, and cook 15 minutes more, or until potatoes are tender and chicken is cooked through.

By Jessi

Ingredients

• ✓ cardamom
• ghee
• cashew
• raisin
• whole wheat flour
• water
• sugar

Instructions

1. 1 Melt the ghee in a heavy-bottomed skillet over medium heat; cook the cashews and raisins in the melted ghee until the raisins plump and the cashews are lightly browned, about 5 minutes. Remove the cashews and raisins from the pan with a slotted spoon and set aside. Add the flour to the pan and roast till brown and nutty, about 10 minutes.
2. 2 Meanwhile, bring the water and sugar to a boil in a saucepan until the sugar dissolves to make a clear syrup. Stir the cardamom into the syrup; slowly pour over the roasted flour, stirring as you pour to avoid lumps. Continue cooking until the halwa pulls away from the sides of the pan, about 5 minutes more. Transfer to a serving dish and spread into an even layer; sprinkle the cashews and raisins over the halwa to serve.

By SUSMITA

Ingredients

• ✓ cardamom
• milk
• condensed milk
• milk powder
• white sugar
• saffron
• pistachio nut

Instructions

1. 1 Stir the milk, condensed milk, and dry milk powder together in a heavy-bottomed pan and bring to a boil. Add the sugar, cardamom, and saffron to the boiling milk; reduce heat to low and simmer, stirring frequently, for 10 minutes. Remove from heat and allow to cool to room temperature; fold the pistachio nuts into the mixture.
2. 2 Pour the mixture into popsicle molds and freeze until solid, about 1 hour

By SUSMITA

Ingredients

• ✓ cardamom
• ghee
• carrot
• milk
• water
• white sugar
• raisin

Instructions

1. 1 Melt ghee in a saucepan over medium heat. Add carrots; cook and stir until soft, about 5 minutes. Add milk and bring to a boil. Cook and stir until thickened, about 10 minutes. Reduce heat to medium.
2. 2 Combine water and sugar in a bowl; stir to dissolve. Add to the saucepan with the carrots. Stir in raisins and cardamom. Cook and stir until raisins are plumped and mixture is thickened, about 10 minutes. Remove from heat.

By jinny

Ingredients

• ✓ cardamom
• white sugar
• cocoa powder
• cinnamon
• salt
• ginger
• white pepper
• clove

Instructions

1. 1 Mix sugar, cocoa powder, cinnamon, salt, ginger, pepper, cloves, and cardamom together in an airtight container; seal and shake.

By NWMama

Ingredients

• ✓ cardamom
• turmeric
• black pepper
• ground ginger
• clove
• allspice
• milk
• honey
• vanilla extract

Instructions

1. 1 Whisk together turmeric, cardamom, black pepper, ginger, cloves, and allspice in a small bowl; set aside.
2. 2 Heat milk in a small saucepan over medium heat until heated through, 3 to 4 minutes; stir honey and vanilla into milk until completely dissolved.
3. 3 Whisk 1 teaspoon turmeric mixture into milk mixture; reduce heat to medium-low and simmer until flavors blend, 2 to 3 minutes. Pour mixture through a strainer.

By kaymende

Ingredients

• ✓ cardamom
• plain yogurt
• mango
• mango juice
• honey
• vanilla extract
• cinnamon
• ginger

Instructions

1. 1 Combine yogurt, mango chunks, mango juice, honey, vanilla extract, ground cardamom, ground cinnamon, and ground ginger in a blender; process until liquefied.

By GWYNALAH

Ingredients

• ✓ cardamom
• sunflower oil
• carrot
• milk
• white sugar
• raisin
• saffron
• pistachio nut

Instructions

1. 1 Heat ghee in a large saucepan over medium heat and add carrots. Cook and stir briefly, about 3 minutes. Pour in milk and increase heat; bring to a boil and cook, stirring constantly, for 5 minutes. Reduce heat to low and simmer gently, uncovered, and stirring occasionally until moisture evaporates, about 1 hour.
2. 2 Bring carrot mixture back to a boil; add sugar, raisins, cardamom, and saffron. Cook and stir until mixture has thickened, about 10 minutes.
3. 3 Ladle carrot halwa into 8 individual serving dishes. Top each serving with 1 tablespoon pistachios. Serve warm or chill before serving.

By Allrecipes Member

Ingredients

• ✓ cardamom
• ricotta cheese
• white sugar
• half and half
• sugar
• rose water
• saffron
• almond
• pistachio nut

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Blend the ricotta cheese and 1/4 cup sugar together in a bowl with a hand mixer; divide the mixture between 12 muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Arrange the cheese balls onto a dessert platter.
4. 4 While the cheese bakes, pour the half and half into a saucepan and bring to a simmer over low heat; simmer 10 minutes. Stir 1 cup sugar, the cardamom, rose water, and saffron into the half and half and simmer another 2 minutes. Remove from heat and allow to cool completely. Drizzle the cooled mixture over the cheese balls. Sprinkle the almonds and pistachios over the cheese balls to serve.

By lucky

Ingredients

• ✓ cardamom
• coconut milk
• milk
• sugar
• basmati rice
• raisin
• rose water
• almond
• pistachio nut

Instructions

1. 1 Bring coconut milk, milk, and sugar to a boil in a large saucepan over medium heat. Add rice, reduce the heat to low, and simmer until mixture thickens and rice is tender, about 20 minutes.
2. 2 Stir in raisins, cardamom, and rose water; cook for a few more minutes. Ladle into serving bowls and garnish with almonds and pistachios.

By Patrick7

Ingredients

• ✓ cardamom
• bread
• vegetable oil
• sugar
• water
• milk
• raisin
• almond
• cashew

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Place bread triangles onto a baking sheet and toast in the preheated oven until lightly browned and dry, about 5 minutes per side.
3. 3 Heat vegetable oil in a large skillet over medium heat. Fry bread triangles, working in batches, until golden brown, 2 to 4 minutes. Remove bread with a slotted spoon and drain on a paper towel-lined plate.
4. 4 Whisk sugar, water, and cardamom together in a saucepan; cook over medium heat until syrup has reduced slightly, 10 to 15 minutes. Dip bread triangles into syrup until fully soaked and transfer to a plate.
5. 5 Simmer milk in a heavy-bottomed saucepan over medium-low heat. Transfer soaked bread triangles to the simmering milk; cook over low heat until the milk is absorbed into the bread and the fat separates, 10 to 15 minutes. Stir in raisins. Garnish with almonds and cashews.

By Zarina Mohammad