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Cardamom Sugar

Cardamom Sugar

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Crack cardamom pods open to remove seeds. Discard husks.
  2. 2 Combine cardamom seeds and 2 tablespoons sugar in a spice grinder; grind until fine and evenly textured. Combine with remaining 1/2 cup plus 2 tablespoons sugar. Transfer to a glass container; seal.

By CarolynCooks

Avocado Shake
Breakfast

Avocado Shake

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pop cardamom pods open and crush or grind seeds into a powder.
  2. 2 Combine cardamom, milk, avocado, sugar, and salt in a food processor. Blend until smooth. Divide between 2 glasses.

By Anu

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

Coconut Cardamom Iced Coffee
Drink

Coconut Cardamom Iced Coffee

4.9

Prep
7 min
Cook
3 min
Total
10 min

Instructions

  1. 1 Place coconut flakes and and pinch of cardamom in a small pan over medium heat. Stir constantly until lightly browned, 3 to 4 minutes. Remove from heat.
  2. 2 Place cold brew concentrate, 1/8 teaspoon cardamom, coconut milk, coconut extract, and sweetener in a blender. Blend until thoroughly mixed, 5 or 6 seconds.
  3. 3 Fill 3 large glasses halfway with ice. Divide coffee mixture among glasses; top with shredded coconut.

By France Cevallos

Mombasa Pumpkin Dessert
Dessert African

Mombasa Pumpkin Dessert

4.0

Prep
Cook
Total

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

Baked Sweet Potatoes with Ginger and Honey
Dinner

Baked Sweet Potatoes with Ginger and Honey

4.4

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Toss sweet potatoes, honey, ginger, oil, cardamom, and pepper together in a large bowl. Transfer to a large cast iron skillet.
  3. 3 Bake in the preheated oven until sweet potatoes are tender and caramelized, about 40 minutes, stirring halfway through.

By Christine L

Mommy's Sweet Carrot Milk
Drink

Mommy's Sweet Carrot Milk

4.0

Prep
30 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Place the carrots and water into a saucepan, and bring to a boil. Boil until tender, about 5 minutes. Remove from heat and let cool slightly, then puree carrots and water in a blender.
  2. 2 In a large pot, heat the milk over medium heat. Stir in the carrots, sugar and cardamom until sugar has dissolved. Cool to room temperature, then refrigerate until chilled, about 2 hours. Shake or stir before serving.

By SMANDA1

Pistachio Thins
Dessert

Pistachio Thins

2.0

Prep
Cook
Total

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

Afghan Sweet Bread (Roht)
Middle Eastern

Afghan Sweet Bread (Roht)

2.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease one 11x13-inch rectangular baking dish.
  2. 2 Whisk flour, baking powder, cardamom, and salt together in a bowl.
  3. 3 Whisk eggs together in a small bowl. Discard 1/4 of the egg mixture. Combine remaining egg mixture, butter, and sugar in a large bowl; beat with an electric mixer on medium speed until smooth, about 3 minutes. Fold the flour mixture into the egg mixture slowly. Beat briefly on low speed just until dough comes together.
  4. 4 Transfer dough to the baking dish. Dust your hands with flour and pat dough into an even layer about 3/4-inch thick. Prick dough in several places with a fork and sprinkle the nigella seeds evenly on top.
  5. 5 Bake in the preheated oven until lightly golden, 20 to 25 minutes. Remove from the oven and run a knife around the edges to loosen it from the pan; cut roht into squares while still warm. Let cool.

By sarabear

Cardamom Maple Salmon
Dinner

Cardamom Maple Salmon

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Stir salt, paprika, cardamom, coriander, and black pepper together in a bowl. Add oil and maple syrup; stir until evenly combined.
  2. 2 Preheat a nonstick frying pan over medium-high heat.
  3. 3 Dredge salmon pieces through maple syrup mixture until evenly coated on all sides.
  4. 4 Cook salmon in the preheated pan until fish flakes easily with a fork, 5 to 7 minutes per side.

By rhardoon

Thai Coffee
Drink Thai

Thai Coffee

3.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Place coffee and cardamom in the filter of your coffee machine. Place enough water to make 2 cups of coffee in the machine. Turn on the coffee machine.
  2. 2 Pour brewed coffee into 2 coffee cups, and stir 1 tablespoon sweetened condensed milk into each cup. Serve.

By Talia

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

Cranberry Shrub

Cranberry Shrub

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Combine vinegar, water, and sugar in a saucepan over medium-high heat. Add cranberries, cardamom pods, allspice berries, and cinnamon stick; bring to a boil. Stir and cover until cranberries begin to pop, 5 to 10 minutes. Stir again, being careful that cranberries do not burn you as they pop. Reduce heat and simmer until sugar has dissolved and cranberries have released their juice, about 10 minutes.
  2. 2 Remove from heat and allow to steep for 15 minutes. Strain into a container, seal, and refrigerate. Discard pulp.

By Buckwheat Queen

Almond Spice Pudding
Dessert

Almond Spice Pudding

5.0

Prep
10 min
Cook
20 min
Total
210 min

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

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

Grandma Georgie's Cardamom Rolls
Dinner

Grandma Georgie's Cardamom Rolls

3.9

Prep
20 min
Cook
15 min
Total
185 min

Instructions

  1. 1 Cut the butter up into chunks, and place in a large mixing bowl. Pour the boiling water over the butter, and stir in the sugar, salt, and cardamom. Stir the mixture until the butter is melted and the sugar is dissolved, and let it cool down to about 105 degrees F/41 degrees C.
  2. 2 Beat the yeast, eggs, and flour into the butter-sugar mixture to make a runny dough, lightly oil the top of the dough, and cover with a cloth. Let rise in a warm place until doubled in size, about 1 1/2 hours.
  3. 3 Lightly grease a baking sheet, and set aside.
  4. 4 Punch down the dough, and knead until soft and springy, about 12 minutes. Form the dough into golf ball-sized rolls, and place them about 2 inches apart on the prepared baking sheet. Let the rolls rise until double, about 1 hour.
  5. 5 Preheat oven to 375 degrees F (190 degrees C). Bake the rolls in the preheated oven until the bottoms are browned and the tops are lightly golden, 12 to 15 minutes.

By MOLLYSMAMA

Mango Cardamom Bread Pudding
Dessert

Mango Cardamom Bread Pudding

4.1

Prep
15 min
Cook
45 min
Total
60 min

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

Ghorayeba
Dessert Middle Eastern

Ghorayeba

4.7

Prep
15 min
Cook
20 min
Total
35 min

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

Bok Choy with Carrot
Dinner

Bok Choy with Carrot

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Melt butter in a skillet over medium-high heat; saute beet, carrots, daikon radishes, and mushrooms until slightly tender, about 5 minutes. Cover skillet.
  2. 2 Cut bottom half off bok choy and chop. Slice bok choy leaves into ribbons.
  3. 3 Stir chopped bok choy into beet mixture; cook and stir until bok choy is tender, about 5 minutes. Add cardamom and bok choy leaves; cook and stir for 1 minute more.

By GabsWithAbs

Chai Spice Monkey Bread

Chai Spice Monkey Bread

5.0

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  2. 2 Combine 7 tablespoons brown sugar, white sugar, cinnamon, cardamom, ginger, cloves, and pepper in a large bowl. Add biscuits; coat liberally with sugar-spice mixture.
  3. 3 Arrange coated biscuits evenly in the prepared pan. Sprinkle 1 tablespoon brown sugar throughout and on top of biscuits; pour melted butter all over.
  4. 4 Bake in the preheated oven until puffed and golden brown, 30 to 40 minutes. Cool for about 15 minutes. Invert onto a serving plate.

By brykate

Cardamom Rose Meringues
Dessert

Cardamom Rose Meringues

4.5

Prep
15 min
Cook
90 min
Total
105 min

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

Orange Pear Butter

Orange Pear Butter

Prep
30 min
Cook
90 min
Total
840 min

Instructions

  1. 1 Combine pears and orange juice in a large Dutch oven. Stir in orange zest, cinnamon, nutmeg, cardamom, and vanilla bean seeds. Bring to a boil. Cover, reduce heat, and simmer until pears are tender, 45 minutes to 1 hour.
  2. 2 Puree pears in a food processor or using a food mill. Return pear puree to the Dutch oven. Stir in sugar until dissolved. Cook and stir over medium heat, uncovered, until thickened, 30 to 40 minutes.
  3. 3 Inspect 10 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pear butter is ready. Wash new, unused lids and rings in warm soapy water.
  4. 4 Pack pear butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Cover with metal lids and screw on rings.
  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 5 minutes.
  6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By bulldogmom

Overnight Mango Chia Pudding
Breakfast

Overnight Mango Chia Pudding

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Stir almond milk, chia seeds, maple syrup, vanilla extract, cinnamon, and cardamom together in a bowl with a lid. Refrigerate 8 hours to overnight.
  2. 2 Combine mango and maple syrup in a blender; blend until smooth.
  3. 3 Layer chia pudding and mango puree in 4 dessert bowls or glasses.

By Allrecipes Member

Rice Pudding with Saffron and Cardamom
Dessert

Rice Pudding with Saffron and Cardamom

3.0

Prep
5 min
Cook
10 min
Total
75 min

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

Blackberry Shortbread Bars
Dessert

Blackberry Shortbread Bars

4.7

Prep
20 min
Cook
30 min
Total
230 min

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