Skip to content

Type what you have

Cook with

cardamom ×
Apple Chutney
Pantry Indian

Apple Chutney

4.7

Prep
10 min
Cook
50 min
Total
180 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place apples, raisins, onion, ginger, water, white sugar, brown sugar, cinnamon, cardamom, pepper, and nutmeg into a large saucepan; bring to a boil over medium-high heat, stirring often.
  3. 3 Reduce heat to low, cover, and simmer, stirring frequently, until apples are tender, about 30 minutes.
  4. 4 Stir and continue simmering, uncovered, until slightly thickened, about 15 minutes more. Remove from heat; discard onion and ginger for smoother consistency. Stir in white wine vinegar.
  5. 5 Let chutney cool at least 2 hours at room temperature then transfer into a sterilized jar or container. Seal by canning in boiling water bath, and store in the refrigerator for up to 2 weeks until ready to serve.

By CATSEO

Indian Chicken Rub
Pantry Indian

Indian Chicken Rub

4.4

Prep
15 min
Cook
1 min
Total
16 min

Instructions

  1. 1 Mix paprika, chili powder, curry powder, cumin, garlic powder, turmeric, cardamom, coriander, onion powder, mustard, fennel seeds, garam masala, sage, salt, black pepper, and ginger together in a bowl.

By Armando Sepulveda-Sheffield

Homemade Apple Pie Spice
Pantry American

Homemade Apple Pie Spice

4.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Stir cinnamon, nutmeg, and cardamom together in a small bowl until combined.
  3. 3 Store in a sealed jar.

By Roberta

Orange-Rhubarb-Cardamom Jam
Pantry American

Orange-Rhubarb-Cardamom Jam

5.0

Prep
20 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Inspect six half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Whisk sugar, pectin, and ground cardamom together in a small bowl.
  3. 3 Combine rhubarb, orange zest, and orange segments in a wide, nonreactive 8-quart pot: stir in pectin mixture to combine. Bring to a vigorous boil over high heat. Reduce heat to medium-high and cook, stirring frequently and adjusting heat as needed to maintain a gentle boil, until reduced by at least one-third, 20 to 25 minutes.
  4. 4 Pack jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water; bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Remove jars from stockpot; rest several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By Marisa McClellan

Harissa Aioli
Pantry American

Harissa Aioli

5.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Bring 2 cups of water to a boil over medium-high heat. Reduce to a simmer and lower egg into the water. Simmer for 5 minutes until soft boiled. Remove from boiling water with a slotted spoon and hold under cold running water until cool enough to handle. Peel and allow egg to come to room temperature.
  2. 2 Place egg yolks in a small bowl and pour lemon juice on top; set aside.
  3. 3 Peel garlic cloves and remove and discard any green sprouts running through the middle. Add garlic cloves to a blender.
  4. 4 Place soft-boiled egg in the blender; season with salt and pepper. Drop in egg yolk-lemon juice mixture. Pulse a couple of times, then blend on low quickly, then blend on medium until smooth. Slowly add olive oil and blend at medium-high speed until an emulsion forms. When mixture has the consistency of mayonnaise, it is ready. Transfer aioli to a bowl; fold in harissa paste just until mixed.
  5. 5 Refrigerate until use. Sprinkle with a pinch of ground cardamom before serving.

By Buckwheat Queen

Panang Curry Paste
Pantry Thai

Panang Curry Paste

5.0

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
  2. 2 Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
  3. 3 Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste. The past will keep in the refrigerator for several weeks.

By Wiley

Kulfi
Dessert Indian

Kulfi

4.6

Prep
20 min
Cook
Total
500 min

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

Rasgullas
Dessert Indian

Rasgullas

4.8

Prep
15 min
Cook
35 min
Total
110 min

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

Strawberry Lassi
Breakfast Indian

Strawberry Lassi

4.7

Prep
10 min
Cook
Total
10 min

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

Rava Laddu
Dessert Indian

Rava Laddu

3.0

Prep
10 min
Cook
20 min
Total
30 min

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

Besan (Gram Flour) Halwa
Dessert Indian

Besan (Gram Flour) Halwa

4.6

Prep
5 min
Cook
30 min
Total
35 min

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

Rose Ice Cream
Dessert Indian

Rose Ice Cream

4.9

Prep
5 min
Cook
Total
140 min

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

Paalu Mithai (Milk Sweet)
Dessert Indian

Paalu Mithai (Milk Sweet)

3.0

Prep
5 min
Cook
45 min
Total
110 min

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

Curried Chicken and Potatoes
Indian

Curried Chicken and Potatoes

4.2

Prep
20 min
Cook
30 min
Total
50 min

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

Atta (Whole Wheat) Halwa
Dessert Indian

Atta (Whole Wheat) Halwa

4.0

Prep
5 min
Cook
30 min
Total
35 min

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

Easy Malai Kulfi
Dessert Indian

Easy Malai Kulfi

4.8

Prep
5 min
Cook
20 min
Total
85 min

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

Carrot Halwa (Gajar Ka Halwa)
Dessert Indian

Carrot Halwa (Gajar Ka Halwa)

3.3

Prep
15 min
Cook
30 min
Total
45 min

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

Haldi Ka Doodh (Hot Turmeric Milk)
Drink Indian

Haldi Ka Doodh (Hot Turmeric Milk)

4.8

Prep
5 min
Cook
10 min
Total
15 min

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