Type what you have

Ingredients

• ✓ cardamom
• butter
• confectioners' sugar
• all-purpose flour
• almond

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease cookie sheets.
2. 2 Stir butter and sugar together in a large bowl until smooth; stir in flour and cardamom until well blended.
3. 3 Pinch off tablespoons of dough; roll into thin ropes. Join ends together into circles; place 1 almond half on seams where circles join. Place on the prepared cookie sheets.
4. 4 Bake in the preheated oven, about 20 minutes. Cookies should remain white, but may turn golden at edges.

By redsoxfan213

Ingredients

• ✓ cardamom
• almond flour
• powdered sugar
• rose water
• white sugar
• pistachio

Instructions

1. 1 Combine almond flour, powdered sugar, and cardamom in a medium bowl. Drizzle in rose water, 1 tablespoon at a time, and gently knead until a soft dough forms that doesn't stick to your hands. Taste and add more powdered sugar to reach desired sweetness. Adjust rose water if needed.
2. 2 Pinch off about 1/2 teaspoon of dough. Form into a ball and shape like a cone, to resemble a mulberry, or any shape that you like. Roll in white sugar. Repeat with remaining dough.
3. 3 Chop pistachios into slivers, resembling stems. Place a pistachio sliver over each piece of "tut."

By Naz Deravian

Ingredients

• ✓ cardamom
• butter
• honey
• egg
• rice flour
• baking powder
• hemp seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. 2 Beat butter and honey in a large bowl with an electric mixer until smooth and creamy; add eggs a little at a time, mixing well after each addition. Add rice flour, baking powder, and cardamom to butter mixture; mix until just combined. Roll dough into small balls, about 1 heaping teaspoon each.
3. 3 Pour hemp seeds into a small bowl. Press the top half of each dough ball into seeds. Transfer dough balls, seed-side up, to the baking sheet and gently press to 1/4-inch thickness.
4. 4 Bake in the preheated oven until edges are golden, about 20 minutes.

By anniegreenjeans

Ingredients

• ✓ cardamom
• carrot
• milk
• sugar
• butter
• cashew
• raisin

Instructions

1. 1 In a saucepan over medium heat, combine carrots and milk. Bring to a boil, and cook until most of the milk evaporates, about 10 minutes. Stir in sugar, and simmer until mixture becomes dry. Stir constantly to ensure that it doesn't burn. Remove from heat.
2. 2 Melt butter in a skillet over medium heat. Stir in cashews and raisins, and saute until cashews are golden brown. Spread over carrot mixture. Sprinkle top with ground cardamom for fragrance.

By Jay Viswanathan

Ingredients

• ✓ cardamom
• water
• sugar
• rose water
• saffron
• butter
• all-purpose flour

Instructions

1. 1 Bring water and sugar to a boil in a small pot, stirring until sugar dissolves into a syrup. Stir rose water, cardamom, and saffron into the syrup. Reduce heat to low; cover to keep syrup hot.
2. 2 Melt butter in a large saucepan over low heat. Stir in flour until mixture is a smooth paste, about 1 minute. Cook, stirring constantly, until paste turns brown, 10 to 15 minutes.
3. 3 Remove flour mixture from heat. Whisk in hot syrup gradually until syrup is completely absorbed and mixture is the consistency of a smooth, soft paste, at least 4 minutes.
4. 4 Spread mixture in a shallow bowl. Cool to room temperature, about 20 minutes.

By Soheila

Ingredients

• ✓ cardamom
• walnut
• white sugar
• egg yolk
• baking soda
• rose water
• water
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Mix together ground walnuts, sugar, 3 egg yolks, cardamom, baking soda, and rose water in a medium bowl until well blended. Roll teaspoon-sized pieces of dough into balls and place 2 inches apart onto the prepared baking sheets.
3. 3 Whisk together remaining egg yolk and water using a fork. Press a walnut piece into each cookie, then brush with egg yolk glaze.
4. 4 Bake in the preheated oven until golden, about 20 minutes. The cookies will appear soft and undercooked but they will harden considerably when cooled.
5. 5 Remove from the oven and allow to cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.

By The Rebbetzin Chef

Ingredients

• ✓ cardamom
• all-purpose flour
• baking powder
• egg
• sugar
• butter
• yogurt
• rose water
• almond
• pistachio nut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 24-cup muffin pan.
2. 2 Sift flour and baking powder into a bowl; set aside.
3. 3 Combine eggs and sugar in a large heatproof bowl; set on top of a pan of simmering water. Beat constantly with a whisk or electric mixer until thick and pale yellow, about 8 minutes. Remove from the heat and continue to beat until cooled, about 10 minutes.
4. 4 Mix in butter, yogurt, rose water, and cardamom. Stir in flour mixture by hand. Fold in slivered almonds. Spoon into the prepared muffin cups, filling 3/4 full. Sprinkle pistachios over tops.
5. 5 Bake in the preheated oven until firm to the touch and golden brown, 25 to 30 minutes.

By shahrzad

Ingredients

• ✓ cardamom
• water
• orange flower water
• rose water
• cooking spray
• allspice
• clove
• nutmeg
• mahleb
• cinnamon
• yeast
• black sesame seed
• all-purpose flour
• semolina flour
• water
• white sugar
• butter

Instructions

1. 1 Melt butter in a small saucepan over low heat. Stir in sugar and water; continue stirring to dissolve sugar. Do not boil. Remove from heat and let cool slightly.
2. 2 Measure flours into a large bowl. Add melted butter mixture, sesame seeds, yeast, cinnamon, mahleb, nutmeg, cloves, cardamom, and allspice; stir slowly for about 10 minutes to thoroughly blend ingredients. Cover the bowl with plastic wrap and leave dough in the bowl to rest for 1 hour.
3. 3 Grease 3 baking sheets with cooking spray or line with parchment paper.
4. 4 Pour rose water and orange flower water into a small bowl. Pour warm water into a second small bowl.
5. 5 Transfer dough to a floured board or work surface. Pull off about 1 cup dough. Dip your fingers in warm water and knead dough for a few minutes; dip dough in flower water and knead again until dough is soft and pliable.
6. 6 Use the palm of your hand to roll dough into a rope 12 inches long and 1 inch in diameter. Cut rope in half and make a wreath-shaped cookie with each piece, pinching the ends together. Place on the prepared baking sheets. Repeat with remaining dough. Cover cookies with a clean towel and place in the refrigerator, 8 hours to overnight.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Remove baking sheets from the refrigerator and let come to room temperature while the oven preheats.
8. 8 Bake cookies in the preheated oven until golden brown, about 15 minutes.

By Arlette Therese Abdallah

Ingredients

• ✓ cardamom
• sugar pumpkin
• white sugar
• coconut milk

Instructions

1. 1 Steam the pumpkin pieces for 5 to 10 minutes. Scoop flesh from skins.
2. 2 In a medium saucepan, combine the pumpkin flesh and sugar. Heat over medium-low temperature until sugar dissolves into the pumpkin. Add coconut and cardamom. Stir often. Cook until the mixture has thickened to thick pudding-like consistency.

By KULSUM HUSSEIN

Ingredients

• ✓ cardamom
• butter
• pistachio nut
• white sugar
• egg white
• all-purpose flour

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
2. 2 Melt butter in a small saucepan over low heat. Add pistachios and stir until butter is lightly browned and pistachios toasted. Pour into mixing bowl.
3. 3 Whisk in sugar and egg white. Mix in the flour, cardamom or ginger and whisk until smooth.
4. 4 Drop by teaspoonfuls about 2 inches apart on baking sheets. Bake 12 to 15 minutes or until golden brown. Immediately transfer cookies to rack to cool.

By May Seagram

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
• almond meal
• white sugar
• cinnamon
• espresso powder
• vanilla extract

Instructions

1. 1 Mix milk, almond meal, sugar, cinnamon, espresso powder, and cardamom in a large saucepan; bring to a simmer. Cook, stirring often, over low heat until slightly thickened, 20 minutes. Remove from heat and stir in vanilla extract. Chill in refrigerator until thickened, at least 3 hours.

By help007

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
• white bread
• mango
• white sugar
• egg
• milk
• vanilla extract
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x11 inch baking dish.
2. 2 Toss together the pieces of bread and mango, and place in the prepared baking dish. In a medium bowl, whisk together the sugar, eggs, milk, vanilla and cardamom. Pour over the bread. Dot with small pieces of butter.
3. 3 Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.

By MAGILLAONFIRE

Ingredients

• ✓ cardamom
• egg white
• cream of tartar
• white sugar
• water
• rose extract
• salt
• red food coloring

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
2. 2 In a mixing bowl, beat egg whites and cream of tartar together with an electric mixer on high speed until the mixture forms stiff peaks.
3. 3 Place sugar, water, rose extract, cardamom, salt, and food coloring in a saucepan, and bring to a simmer over low heat, stirring until the sugar has dissolved. Simmer the mixture for a minute or two, stirring constantly, and very slowly pour the syrup in a thin stream into the egg whites, beating constantly with electric mixer on high speed. Beat until the syrup is incorporated and the meringue is stiff and shiny.
4. 4 Drop by spoonfuls or pipe into rosettes with a star tip onto the prepared baking sheet.
5. 5 Bake in the preheated oven until the meringues are hard, 1 to 1 1/2 hours; turn off the oven, and allow them to cool inside the oven to finish baking the insides.

By chikalin

Ingredients

• ✓ cardamom
• water
• rice flour
• white sugar
• milk
• rose water
• saffron
• pistachio

Instructions

1. 1 Combine water, rice flour, and sugar in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
2. 2 Mix milk, rose water. saffron, and cardamom together in a bowl; add to rice mixture. Bring to a boil and stir until there are no clumps, about 5 minutes.
3. 3 Carefully ladle hot mixture into 6 cups; garnish each with 3 pistachios. Refrigerate for at least 1 hour.

By moza

Ingredients

• ✓ cardamom
• butter
• egg yolk
• all-purpose flour
• white sugar
• baking powder
• salt
• blackberry jam
• confectioners sugar

Instructions

1. 1 Beat butter in a bowl with an electric mixer until light and fluffy. Add egg yolks to butter one at a time, blending well after each addition.
2. 2 Mix flour, white sugar, baking powder, cardamom, and salt together in a bowl. Stir flour mixture into butter mixture until just combined. Divide dough in half and wrap each tightly in plastic wrap. Freeze for at least 3 hours.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Grate 1 ball of frozen dough evenly into the bottom of a 9x13-inch baking pan. Spread blackberry jam over grated dough, leaving 1/2-inch space around the edges. Grate the second ball of frozen dough over the jam.
5. 5 Bake in the preheated oven until golden brown, 30 to 40 minutes. After shortbread cools, sprinkle with confectioners' sugar and cut into bars.

By Allison S F

Ingredients

• ✓ cardamom
• egg
• all-purpose flour
• heavy cream
• white sugar

Instructions

1. 1 In a medium bowl, beat the eggs and sugar with an electric mixer until very thick, about 5 minutes. Stir together the flour and cardamom, add it to the egg mixture alternately with the heavy cream.
2. 2 Heat the krumkake iron over the stovetop on medium high heat. When it is hot enough a drop of water will dance around on the surface. Drop batter by tablespoons onto the center of the iron. Close the cover and cook over medium heat for about 30 seconds on each side. Carefully peel the cookie from the iron, and roll in a tight roll or cornucopia shape using metal forms or wooden dowels. Remove from forms and continue with more batter.

By Trudee

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
• all-purpose flour
• white sugar
• baking powder
• milk
• milk
• butter
• vanilla extract
• apple
• pearl sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 1/2-inch round baking pan.
2. 2 Mix flour, sugar, baking powder, and cardamom together in a bowl. Add 3/4 cup plus 1 1/2 tablespoons milk, melted butter, and vanilla extract; stir until combined.
3. 3 Pour batter into the greased baking pan. Arrange apple slices over the top. Press them firmly into the batter, but make sure the slices are still visible. Sprinkle pearl sugar and cinnamon over the apples.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

By Msbrighteyes

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
• strawberry
• yogurt
• orange juice
• white sugar
• water

Instructions

1. 1 Combine strawberries, yogurt, orange juice, sugar, water, and cardamom in a blender; purée until well mixed. Chill in the refrigerator before serving.

By Michelle Young

Ingredients

• ✓ cardamom
• white sugar
• cinnamon
• white sugar
• puff pastry
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Mix 1/3 cup sugar, cinnamon, and cardamom together in a small bowl.
3. 3 Sprinkle remaining 1/4 cup sugar onto a work surface. Unfold puff pastry and place over sugar; roll out to a 10x15-inch rectangle. Brush pastry with melted butter, then sprinkle sugar mixture evenly over top.
4. 4 Starting with one long edge, roll pastry tightly around filling, stopping in the middle of the rectangle.
5. 5 Repeat with the opposite edge, rolling to the center and meeting the first roll. Wet your finger with water and dot along the long edges where the two rolls touch; press gently to seal. Refrigerate until slightly firm, 5 to 10 minutes.
6. 6 Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
7. 7 Cut chilled pastry into 1/4-inch slices; place 1 inch apart onto the prepared baking sheet.
8. 8 Bake in the preheated oven until golden and crisp, about 12 minutes. Let rest briefly on the baking sheet before transferring to a wire rack to cool completely.

By Christine

Ingredients

• ✓ cardamom
• almond
• date
• water
• cocoa powder
• salt
• banana
• cocoa powder
• salt
• vegan chocolate chip

Instructions

1. 1 Prepare pie crust: Place almonds in the bowl of a food processor and process into an almond meal that still has some chunks; do not overprocess. Add dates and pulse until combined with almond meal. Pour water in, 1 tablespoon at a time, with the processor running, until dough sticks together. Mix in cocoa powder and salt.
2. 2 Spread almond crust mixture evenly in the bottom of a 10-inch springform cake pan. Place in the freezer while you prepare filling.
3. 3 Combine bananas, cocoa powder, cardamom, and salt in the food processor bowl; mix until combined and thick.
4. 4 Pour filling on top of the pie crust and sprinkle with chocolate chips. Return to the freezer for at least 2 hours or overnight before slicing and serving.

By Aroma and Essence

Ingredients

• ✓ cardamom
• white sugar
• margarine
• egg
• molasses
• oat flour
• ground ginger
• baking powder
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2. 2 Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.
3. 3 Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl; stir into the molasses mixture to form a dough.
4. 4 Roll dough into 1-inch balls and rolls in the remaining 1/2 cup sugar. Place cookies 2 inches apart on the prepared cookie sheets.
5. 5 Bake in the preheated oven until tops are slightly cracked, 15 to 18 minutes. Let cookies cool for 5 minutes before removing to a wire rack to cool completely.

By Cameron Houser

Ingredients

• ✓ cardamom
• heavy cream
• cinnamon stick
• maple syrup
• water
• oat
• salt
• brown sugar
• maple syrup
• butter
• blueberry
• white sugar

Instructions

1. 1 Combine heavy cream and cinnamon stick in a small saucepan. Bring to a boil; reduce heat, cover, and simmer for 10 minutes. Remove pan from heat; discard cinnamon stick. Add 3 tablespoons maple syrup and cardamom.
2. 2 Bring water to a boil in a large saucepan; add oats and salt. Cook and stir for 5 minutes. Remove from heat, add cream mixture, 2 tablespoons maple syrup, and brown sugar; stir to combine. Cover and let stand for 2 minutes.
3. 3 Set oven rack 4 to 6 inches from the heat source and preheat the oven's broiler. Grease seven 6-ounce ramekins.
4. 4 Divide blueberries equally among the ramekins. Spoon oatmeal mixture on top. Sprinkle white sugar over oatmeal. Place filled ramekins on a rimmed baking sheet.
5. 5 Broil in the preheated oven until sugar is melted, 7 to 9 minutes.

By larkspur

Ingredients

• ✓ cardamom
• butter
• sugar
• bread
• milk
• sweetened condensed milk
• egg
• vanilla extract
• sugar
• cinnamon
• coriander

Instructions

1. 1 Melt butter in a small pan over medium heat. Add 1 cup sugar and stir occasionally until dissolved. Stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute caramel as sugar begins to darken. Cook to about 310 degrees F (160 degrees C) or until the sugar turns light golden brown, 5 to 10 minutes. Remove from heat immediately, as sugar will continue to darken.
2. 2 Combine bread cubes, milk, condensed milk, eggs, vanilla, 1 teaspoon sugar, cinnamon, cardamom, and coriander in a blender; puree everything together. Pour batter on top of caramel.
3. 3 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
4. 4 Cover bread pudding and place in the steamer; cook until a knife comes out clean, 40 to 45 minutes. Remove from the oven and cool to room temperature, 45 minutes to an hour. Cool in the refrigerator for 1 hour.
5. 5 Remove from the refrigerator and turn out onto a plate to serve.

By Elisa Gale

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
• all-purpose flour
• baking powder
• baking soda
• salt
• butter
• sugar
• cream cheese
• almond paste
• egg
• vanilla extract
• lemon zest

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Sift together the flour, baking powder, baking soda, salt and cardamom. Set aside.
2. 2 In a medium bowl, cream together the butter, sugar, cream cheese and almond paste until smooth. Beat in the egg, vanilla and lemon zest. Gradually blend in the dry ingredients until well mixed. Drop by spoonfuls onto the prepared cookie sheets.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Allrecipes Member