364 cardamom powder recipes

933 Cardamom Powder Recipes | Indian Elaichi Powder Recipes.

Cardamom Powder Recipes. Indian Elaichi Powder Recipes. When whole cardamom is finely grinded we get cardamom powder. Because the taste of cardamom is so strong, you only need a pinch of it to flavor the food. The outside pod is not used to make the powder but can instead be used to infuse tea. Elaichi powder is widely used in Indian cuisine, mostly in sweet dishes and also in the middle-east to flavor beverages.

Indian Elaichi Powder Recipes

We think that only whole cardamom pods are used to flavor savory Indian recipes but that isn’t true. The famous Dal Baati Churma has 3 elements one of which is churma. This is made with whole wheat flour, semolina and sugar and flavored with elaichi powder. This is then deep fried and served with hot dal. The combination of sweet and savory makes this dish wonderful. Another authentic recipe, Bikaneri Bhujia, is thick sev flavored with pepper and cardamom and deep fried to perfection!

The most common use of cardamom powder would be to flavor desserts. In India almost all sweets have a hint of cardamom in them which makes them so rich in taste. It is added in sweets that are served at festivals like Malai Peda, Rice Kheer and Sheera. It is also added to the Indian version of ice-cream called Kulfi and its different varieties like Kesar Kulfi Falooda because of the unique taste it provides.

Innovative Cardamom Powder Recipes

It is a common tradition to have toast alongside a steaming cup of Elaichi Tea in the mornings. The toast usually served is Rusk. It is basically a bread that is baked twice to make it super crisp, tasty and aromatic. Since it is a little sweet in taste, the hint of cardamom tastes wonderful! A great way to cool off in the summer is by the way of summer drinks. Two delicious recipes that are perfect as coolers are Panha and Thai smoothie. They both have a hint of spices that give an innovative twist to them.

Appams are tiny snacks that are made in southern India which are usually salty in taste. But you can make them unusual by making sweeter versions of it like Jowar and Pear Appam and adding elaichi powder to it for a unique taste.

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Almond, an age-old brain food is here to do wonders for your child. It is rich in omega-3 fatty acids, protein and iron... nutrients that boost brain power. Make it often to keep your kids mentally agile!

lapsi recipe | fada ni lapsi | dalia sheera | Gujarati broken wheat sweet | with 20 amazing images. One of the most well-known of Gujarati desserts, Lapsi (fada ni lapsi | dalia sheera) is a very appealing sweet dish of roasted and cooked broken wheat sweetened with sugar and flavoured pleasantly with cardamom powder. Roasting the broken wheat in ghee gives the Gujarati broken wheat sweet a rich brown colour, intense aroma and nice flavour. Occasion or puja at home and want to make something luscious? Here we have a perfect Indian sweet recipe that is lapsi. Lapsi translates to bulgar wheat. Broken wheat or bulgur wheat also popularly known as fada or dalia (daliya) is very healthy as compared to rice or any other grain. It is rich in iron, fibre, magnesium and many minerals. dalia sheera is made with minimum of ingredients like dalia, sugar, cardamom and ghee which are easily available at home. This lapsi can also be made in a Pressure Cooker. To make lapsi, heat the ghee in a non-stick kadhai, add the broken wheat, mix well and cook on a slow flame for 5 to 7 minutes or till it turns golden brown in colour, while stirring continuously or it may burn. Add 2 cups of warm water, mix well and cook on a high flame till the water starts boiling. To make it even creamier you can add milk instead of water. Cook on a slow flame for 15 to 17 minutes or till the broken wheat is almost done, while stirring continuously. Add the sugar and cardamom powder, mix well and cook on a slow flame for 5 to 7 minutes or till the ghee separates, while stirring continuously. Serve Gujarati broken wheat sweet hot garnished with almond and pistachio slivers. My mother adds whole spices like cloves and cinnamon to perk up fada ni lapsi. If you make this broken wheat dessert in advance, before serving add 2 tbsp of milk to the lapsi , mix well and reheat it for 2 minutes. I use make this for my kids as lapsi is super healthy and I substitute sugar with jaggery to makes it healthier. Although lapsi is a traditional Indian sweet recipe, it has a timeless appeal and is much-loved by both adults and children. This is one of the sweets that is commonly made during festivals in Gujarati households. You can also try other such traditional sweets like the Coconut Sheera and Kaju Kopra Sheera. Enjoy lapsi recipe | fada ni lapsi | dalia sheera | Gujarati broken wheat sweet | with detailed step by step photos and video below.

microwave golpapdi recipe | microwave gol papdi Indian mithai | microwave sukhdi | quick golpapdi in a microwave | with 12 amazing images. microwave golpapdi recipe is a traditional Indian sweet, made quickly and easily using the Microwave oven. Learn how to make quick golpapdi in a microwave. To make microwave golpapdi, grease a 100 mm. (4") diameter thali with ghee, sprinkle the poppy seeds evenly over it. Keep aside. Combine the ghee and whole wheat flour in a deep microwave safe bowl and microwave on high for 3 minutes 30 seconds. Remove from the microwave, mix it very well. Add the jaggery and cardamom powder and mix very well. Pour the mixture into the greased thali with poppy seeds while still warm and spread it evenly. Cut into diamond shapes while still warm. Cool completely and store in an air-tight container. The aroma and rich flavour of ghee-roasted wheat flour, sweetened with jaggery, is just too delicious to explain with words. Since this microwave sukhdi is so easy to make, you can experience it for yourself! The aroma of the wheat flour being cooked in ghee is itself enough to attract you. Mixing of jaggery with cardamom powder completes that sensation. This quick golpapdi in a microwave is sure to satisfy your sweet tooth. While some enjoy it hot, you can also enjoy it upto a week if stored in an air-tight box. This microwave sukhdi is very commonly made in Gujarati households on Sunday morning as an after lunch treat. You can enjoy golpapadi as an anytime Sweet Snacks. This can be carried to work or packed in a box for your kids small break too! Tips for microwave golpapdi. 1. Before you begin making the Golpapdi in the Microwave oven, just make sure you keep all the requirements including the greased plate ready, as this sweet will be ready before you know it. 2. Also use a flat plate so you get proper pieces of golpapdi. 3. After adding jaggery at step 3, mix very well because after the mixture cools down the jaggery will not melt. Instead you will feel pieces of jaggery while biting into it. Enjoy microwave golpapdi recipe | microwave gol papdi Indian mithai | microwave sukhdi | quick golpapdi in a microwave | with step by step photos below.

quick gajar ka halwa recipe | gajar ka halwa recipe | gajar ka halwa in pressure cooker | carrot halwa | with 20 amazing images. gajar ka halwa recipe has a traditional charm that continues to please every generation of Indians! Here is a quick gajar ka halwa recipe made using the pressure cooker. Cooked in milk, the carrots acquire a rich taste and melt-in-the-mouth texture, which are intensified by the addition of mava. Because milk and mawa are used, the quick gajar ka halwa recipe does not require much ghee, yet it has the same old rich taste and luxuriant mouth-feel. To make quick gajar ka halwa recipe, we have cooked grated carrot in ghee and milk in the pressure cooker until one whistle. Pressure cooking cuts the time into half and making carrots cook quicker. Further, we have transferred the cooked gajar to a non-stick pan, we have added sugar. Sometimes condensed milk is also added for a rich, creamy texture. If using that, skip adding sugar or add part sugar, part condensed milk to carrot halwa. Mix well and cook till gets to the halwa consistency. Add mawa to make instant gajar ka halwa rich. Do not add more khoya than the mentioned quantity. It makes the halwa sticky. Instead of khoya, you can add milk powder or almond meal for that extra richness. Mix well and add raisins and almond. Add cardamom. Cook and our gajar ka halwa is ready to be relished!! Enjoy the Gajar ka Halwa warm. If you want to try this recipe without using a pressure cooker, try this version Microwave Gajar ka Halwa and if you don't want to make it in the microwave oven, go for this recipe Gajar ka Halwa. Indian sweets can be enjoyed anytime of the year, but there are a few age-old recipes that comes to life every year during festival times, like Til Laddu is a popular sweet during Makar Sankranti, lord Ganesha is worshipped during Ganesh Chaturthi lovingly with his favourite delicacies like Modak and Churma Ladoo and then there is Jalebi that is enjoyed along with fafda on Dassera day, Maharashtrians make Puran Poli for Gudi Padwa and Kaju Katli and Mawa Karanji are much sought after during Diwali. Do check out our entire recipe collection of Traditional Indian Sweets. Enjoy how to make quick gajar ka halwa recipe | gajar ka halwa recipe | gajar ka halwa in pressure cooker | carrot halwa | with detailed step by step photos and video.

badam sheera recipe | badam ka halwa | authentic almond sheera | almond halwa | with 27 amazing images. badam sheera is extremely rich and delicious in taste. Learn how to make badam sheera recipe | badam ka halwa | authentic almond sheera | almond halwa | How many times have you dismissed the thought of making your favourite Indian desserts at home because they take too long to prepare? Well, where there is a will, there is a way. Next time you feel like relishing some delicious badam ka sheera, try this quick and easy recipe, which enables you to make this fabulous saffron-tinged, rich almond sheera in minutes! An authentic almond sheera has milk and almonds which is proved to be a good combination of calcium and the energy content of the badam ka halwa are good due to the addition of milk in to the sheera. You can also try walnut sheera and Kaju kopra sheera. Tips to make badam sheera: 1. Make sure to dry the almonds well, otherwise it will become paste while blending. 2. You can also add saffron to enhance the flavour of badam sheera. 3. If you want to serve it later re-heat the sheera on medium flame and serve hot. Enjoy badam sheera recipe | badam ka halwa | authentic almond sheera | almond halwa | with step by step images.

One bite of this dessert explains its timeless popularity. The Malai Kulfi tastes like an Indian festival being celebrated in your mouth – with the crunch of nuts and the indulgent notes of Indian spices. It is a class apart, and much superior to regular ice-cream. Made by boiling milk till it reduces to a nice thick rabdi, the Malai Kulfi has a luscious mouth-feel and rich flavour, which make your heart melt. It can be enjoyed as such or used to make other desserts like the Kulfi Falooda. Have a go at more Kulfi-based desserts like the Kulfi Shots or Kulfi and Fruit Ice Cream

amlana recipe | Rajasthani amlana drink | imli ka amlana | Indian drink recipe | with 17 amazing images. amlana recipe | Rajasthani amlana drink | is a perfect drink to serve a special guest, or to commemorate a special occasion at home. Learn how to make imli ka amlana. Amlana is a delicious Rajasthani drink made with tamarind pulp, perked up with spices like pepper and cardamom. The addition of black salt imparts a wonderful flavour, which is further enhanced by the minty garnish. To make amlana, combine the tamarind and 1 cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 2 hours. Transfer the tamarind-water mixture in a mixer and blend till smooth. Squeeze and strain the pulp in a deep bowl using a muslin cloth. Add the powdered sugar, pepper powder, cardamom powder, black salt, salt and 3 cups of water and mix well. Refrigerate for at least 1 hour. Pour equal quantities of the drink into 4 individual glasses and serve chilled garnished with mint leaves. From its origins in north-west India, the key to this quick but tasty Rajasthani amlana drink is the right ingredients in the right proportions. Chill this drink really well before serving for best flavour! This Indian drink recipe is a great choice on a hot summer day. This cardamom flavoured drink is one wonderful, colourful treat which is pleasing to the eye due to its hue. The garnish of chopped mint further gives a refreshing taste. Some people also love to garnish with soaked boondi. You can try it too! Tips for amlana. 1. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 2. This drink is best had within a few hours, as it might turn more sour with time. Enjoy amlana recipe | Rajasthani amlana drink | imli ka amlana | Indian drink recipe | with step by step images below.

True to its name, this tikka will melt in your mouth and delight your palate! replacing the fat-laden white gravy of cream and cashews with whole wheat bread mayonnaise results in a healthier version, which you can serve in portions of two pieces.

peach halwa recipe | peach halwa with mava | Indian mithai recipe | easy Indian festival sweet peach halwa is a rich, milky and fruity Indian mithai that is sure to please the palates of people with varied tastes. Learn how to make peach halwa with mava. The strong scent of fresh peaches sautéed in ghee, together with the lingering aroma of khoya cooked with sugar, and the unmistakable aroma of cardamom, make this Indian mithai recipe a winner. Every aspect of this recipe is carefully designed to entertain, including the luxurious garnish of slivered almonds. To make peach halwa, heat the ghee in a broad non-stick pan, add the peaches and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Mash lightly using a potato masher. Add the mava and sugar, mix well and cook on a medium flame for 10 minutes, while stirring continuously. Add the cardamom powder and mix well. Serve hot garnished with almond slivers. The summer season, especially April and July are the peak season of peach. Learn how to buy the perfect peach. This red-yellow fruit is sweet by itself and thus perfect to make sweets. The addition of mava not only adds to its creaminess but also reduces the cooking of easy Indian festival sweet. Perk up your festive mood with this unique mithai. Enjoy it during Diwali, the festival of diyas or Dusshera, the festival which marks the victory of good over evil. The interesting part about this peach halwa with mava is that it can be enjoyed during the festivals of fasting like Holi, Janmashtami and Ekadashi too! Tips for peach halwa. 1. Do not chop the peaches very finely. This will let you enjoy its little mouthfeel after cooking. 2. Adjust the use of sugar depending on the sweetness of peaches. 3. Choose peaches that are firm to the touch, but whose flesh will yield with gentle pressure. The fruits should be unblemished and free of bruises, with a warm, fragrant aroma. Enjoy peach halwa recipe | peach halwa with mava | Indian mithai recipe | easy Indian festival sweet.

doodh pak recipe | Gujarati doodh pak | dudhpak | with amazing 30 images. doodh pak is not your regular basundi, it's a semi-thick mithai with the creaminess and goodness of milk. Learn how to make doodh pak recipe | Gujarati doodh pak | dudhpak | Gujarati doodh pak, is a rich and creamy Indian dessert, is a delightful treat for any occasion. It's a simple yet elegant dish that combines the richness of milk with the subtle sweetness of sugar and the aromatic flavors of cardamom, nutmeg and saffron. These spices not only add a warm and comforting aroma but also impart a subtle sweetness and a touch of elegance to the dessert. Once the dudhpak reaches the desired consistency, it is often garnished with dry fruits like almonds, pistachios and chironji nuts, elevating its visual appeal and adding a delightful crunch. Make sure you do not leave the sight and keep stirring Gujarati doodh pak or else it can stick to the bottom of the pan or can even get burnt. This is my go to recipe when we have guests coming in and also on occasions to make diwali sweets and navratri vrat. You can also serve this delicious doodh pak with hot fluffy pooris. pro tips to make doodh pak: 1. Doodh paak thickens once cooled completely, so adjust the consistency as required by switching off the flame on time or else you will have to add more milk later to get that perfect consistency. 2. Grease the deep pan with ghee to prevent it from scorching. 3. Use long-grain rice like basmati for a better texture. Soak the rice for 15-20 minutes before adding it to the milk. It reduces the cooking time. Enjoy doodh pak recipe | Gujarati doodh pak | dudhpak | with detailed step by step recipe photos below.

chana dal halwa recipe | Punjabi style chana dal halwa | spilt bengal gram Indian halwa | with 20 amazing images. chana dal halwa is a popular Indian dessert which is made during celebrations and get togethers in the house. During Indian festivals like diwali, baisakhi and holi chana dal halwa is made. Chana dal has a richer flavour than other pulses, which lends itself well to the preparation of a mouth-watering Punjabi style chana dal halwa. Soaked and ground dal is sautéed till a rich aroma is achieved, and then prepared into a traditional chana dal halwa flavoured with cardamom and saffron. Though the method to make it is quite long and complex yet the outcome and the result is worth everything. To make chana dal halwa, clean, wash and soak the chana dal in enough water in a bowl for at least 2 hours. Drain well and blend the chana dal in a mixer to a coarse mixture without using any water. Keep aside. Further, heat the ghee in a non-stick kadhai, add the chana dal mixture, mix well and cook on a medium flame for 14 minutes or till the mixture turns brown in colour, while stirring continuously. Add the hot milk and 1 cup of hot water, mix well and cook on a medium flame for another 2 to 3 minutes or till the mixture thickens, while stirring continuously. Next, add the sugar, mix well and cook on a medium flame for 2 to 3 more minutes, while stirring continuously. Add the cardamom powder and saffron, mix well and cook on a medium flame for 1 minute, while stirring continuously. Serve spilt bengal gram halwa hot garnished with almond slivers. Points for chana dal halwa. It is important to stir the dal mixture continuously when sautéing it, to avoid charring. Also be cautious when adding the hot milk and water as it tends to splutter a bit. Although the Chana Dal Halwa requires a bit of prior soaking and takes a bit of time to cook, it is a worthwhile effort, which is sure to be lauded by your guests and family members! One of the perfect dessert for entertaining. Enjoy chana dal halwa recipe | Punjabi style chana dal halwa | spilt bengal gram Indian halwa | with detailed step by step recipe photos below.

Gujarati aam ka panna recipe | kairi ka panna | refreshing aam panna | aam panna with sugar | with 17 amazing images. Gujarati aam ka panna recipe | kairi ka panna | refreshing aam panna | aam panna with sugar is a pleasing summer drink. Learn how to make kairi ka panna. To make Gujarati aam ka panna, combine the saffron with 1 tbsp of water in a bowl, mix well and keep aside. Combine the raw mangoes and 1½ cups of water in a pressure cooker and pressure cook for 4 whistles. Allow it to cool completely. Once cooled, peel and remove the pulp in a bowl. Combine the pulp and sugar and blend it in a mixer till smooth. Add the saffron-water mixture, cardamom powder and black salt and mix well. Add 3 cups of chilled water and mix well. Pour equal quantities of the drink into 4 individual glasses. Serve immediately. A glass of refreshing aam panna is nothing short of exhilarating. It is cool and exciting, sweet and sour, and all in all perfect. Made from boiled raw mangoes and flavoured with cardamom and saffron, this cooling summer drink supposedly protects the body from dehydration. The best part is that the mixture for kairi ka panna can be prepared in advance and stocked in the refrigerator, so you can whip up a glassful whenever you feel like. The saffron adds to the hue and eye appeal of this aam panna with sugar, while the drink also has a invigorating flavours of cardamom powder and black salt. The sugar perfectly balances the sourness of the raw mangoes, thus making this indigenous drink an all time favourite since generations. Tips for Gujarati aam ka panna. 1. Prefer to use warm water for saffron, for enhanced colour and flavour. 2. While squeezing out the pulp from raw mango ensure to remove and discard the seeds. 3. Blend the mixture well till the sugar is completely mixed with the raw mango pulp. Enjoy Gujarati aam ka panna recipe | kairi ka panna | refreshing aam panna | aam panna with sugar | with step by step photos.

sheer khurma recipe | Hyderabadi sheer khurma | Eid special sheer khurma | Indian sheer khurma for Ramadan | with 24 amazing images. sheer khurma recipe | Hyderabadi sheer khurma | Eid special sheer khurma | Indian sheer khurma for Ramadan is an aptly flavoured and sweetened dessert for any occasion. Learn how to make Hyderabadi sheer khurma. To make sheer kurma, heat the ghee in a broad non-stick pan, add the almond slivers, cashew slivers and pistachio slivers and sauté on a medium flame for 1 minute. Add chirongi seeds and dates and sauté on a medium flame for 1 minute. Add the vermicelli and sauté on a medium flame for 3 minutes. Keep aside to cool completely. Boil milk in a deep non-stick pan, add the sugar, condensed milk and saffron, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. Add the prepared sevaiyan mixture, cardamom powder, raisins and rose water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Remove from the flame and serve hot or warm. Hyderabadi sheer khurma is a traditional preparation made on the festival of Eid. Every household has its own recipe of this rich preparation. Here is an authentic version of this delicacy that is loaded with dry fruits like almond, cashewnuts, pistachios, raisins and dates. Though cutting the dry fruits may seem a little time consuming it is worth all the effort! The full fat milk and condensed milk bags the credit for the luscious texture of Eid special sheer khurma, while saffron adds a shahi touch to this flavourful dessert. The richness that oozes out of every spoonful of this Indian mithai is truly divine. When Indian sheer khurma for Ramadan is served along with Shahi Pulao with Nawabi Curry, Paneer Korma and Makai Galouti Kebab and Tandoori Roti it is a festive meal to be devoured with family and friends. Tips for sheer khurma. 1. Always use full fat milk to make sheer khurma. 2. Do not use seviyan in excess, otherwise it will absorb milk and make your sheer khurma thick. 3. Never add raisins in the beginning or they might curdle the milk, always add them in the end. Enjoy sheer khurma recipe | Hyderabadi sheer khurma | Eid special sheer khurma | Indian sheer khurma for Ramadan | with step by step photos.

mango raita recipe | aam ka raita | sweet mango raita | healthy mango raita | with 9 amazing images. A tongue-tickling mango raita that you must try in the mango season. aam ka raita is made from mangoes, fresh curd, sugar (optional) and cardamom. Mango, the king of fruits is available for like 3 months in the entire year. Though there are ways to preserve the mango pulp, but the joy of making sweet treats using the mango, like mango raita during the season is just delightful. The flavour of mangoes combines beautifully with the pleasant taste and creaminess of fresh curds in mango raita. Slightly sweetened and tinged with cardamom, the mango raita tastes heavenly. Notes on mango raita recipe. 1. For preparing the mango raita, wash mangoes and remove the skin of mango. We have used ripe sweet mangoes of the alphonso variety. 2. For making the quick and easy mango raita recipe, in a deep bowl take fresh curd. Ensure it is not sour or else the raita will be khatta. 3. Add the powdered sugar. You can substitute it with honey or totally skip if your mangoes are sweet enough. 4. Another way to make the aam ka raita is by mixing curd with ½ cup of mango pulp and add 1 cup of mango cubes. See why this is a healthy mango raita? We suggest you skip the addition of sugar and use sweet mangoes in the recipe. The most important role Mango has is to build our immune system by building our white blood cells (WBC)white blood cells (WBC) and in turn help to keep diseases like common cold and cough at bay. Another key nutrient that mango is brimming with is magnesium. This mineral along with potassium helps to in maintaining normal heart rate, relaxes the blood vessels and keeps high blood pressure also under check. Curds help in digestion as it has very good bacteria. Probiotics in curds acts as a mild laxative but, in case of diarrhoea and dysentery, it is a boon, if curd is used with rice. Enjoy this yummy mango raita with puri or rotis, or just enjoy it plain chilled! When the mango season is in full blast. Learn to make mango raita recipe | aam ka raita | sweet mango raita | healthy mango raita | with step by step photos below.
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