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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golpapdi recipe | Gujarati gol papdi | gur papdi | sukhdi | with amazing 16 images. golpapdi recipe is a traditional Gujarati sweet dish prepared with whole-wheat flour and jaggery. Gujarati gol papdi is one of the quickest sweet to prepare and also this wheat flour based sweet is easier to prepare than any of the other traditional Gujarati sweets. The texture of golpapdi is not like kaju katli or a barfi, it is quite crumbly yet melt in your mouth texture. The texture is derived by addition of ghee. Gujarati gol papdi is made with the most basic Indian sweet ingredients and I am also sure that each ingredient used in the recipe is definitely available in every Indian household pantry. The recipe is hassel-free and quite easy to prepare yet you need to be a little patient while preparing gol papdi. Also, before adding the jaggery to the golpapdi make sure to turn the flame off as you do not want to boil the jaggery and reach one string consistency. That will make the sukhdi hard and chewy. Add more or less jaggery as per your taste. Make sure to chop the jaggery or grate it as it will melt faster. Store sukhdi in an air-tight container. Traditionally sukhdi is eaten during the winters as it provides your body with warmth. I usually have gol papdi made and stored which helps kill the craving of sweets. Since golpapdi does not have too much ghee and is trouble-free to prepare, you can even make it often as an evening snack. In the winters, you can also add edible gum (gaund) to this golpapdi recipe as done in many states of Gujarat. Learn to make golpapdi recipe | Gujarati gol papdi | gur papdi | sukhdi | with detailed step by step recipe photos and video below.

shrikhand recipe | keasr elaichi shrikhand recipe | with 20 amazing images. It is simply amazing how the humble dahi transforms into a mouth-watering shrikhand dessert in just a few simple steps. Here is the easiest and best way to make yummy shrikhand out of everyday curds. It does not even require any cooking. Also known as Matho, shrikhand is an integral part of a traditional Maharashtrian or Gujarati thali. shrikhand recipe is made from hung curds, powdered sugar, saffron, elaichi and a bit of milk. Apart from tasting yummy by itself, keasr elaichi shrikhand can also be enjoyed as an accompaniment for roti or puris. Depending on what flavouring substances you add to the thick and creamy hung curds, you get different varieties of shrikhand. From flavours and essences to dry fruits and nuts, not to forget fruit pulps like mango, strawberry, rose, raspberry and chickoo, you can add an endless number of ingredients to your shrikhand. Notes on keasr elaichi shrikhand recipe. 1. Using thick curd gives a creamier shrikhand. Make sure to use fresh curd and not a sour one or else the shrikhand will be sour. 2. Hang this dahi, preferably in a cool place, over a bowl, and let it stay that way for at least 2-3 hours. This is to remove the whey from the dahi. This whey (liquid) is what makes the curd loose and watery. Once removed, the curd will be super thick and creamy. 3. If your curd is not thick, you might have to keep it hanging for longer. Some people even hang it overnight. 4. Rub the saffron strands into the milk till it dissolves. This is what will give the color and flavor to this Kesar Eliachi Shrikhand. ?Keep aside for 5-10 minutes for the color to come. 5. We will finally add cardamom to this. Kesar and elaichi together is one of the best combinations for Indian sweets. These spices, combined with hung curd and sugar, make an irresistible Kesar Eliachi Shrikhand. Of course, there are some classic all-time shrikhand favourites like the mango-tinged Aamrakhand. Interestingly, you can also make a healthy diabetic-friendly version of this popular dessert Mixed Fruit Shrikhand. Just let your imagination run wild and come up with your own funky versions! Enjoy how to make shrikhand recipe | keasr elaichi shrikhand recipe | with detailed step by step photos below.

atta ladoo recipe | whole wheat flour ladoo | whole wheat flour and jaggery ladoo | easy wheat flour ladoo | with amazing 15 images. atta ladoo recipe known as | whole wheat flour ladoo is a simple and quick Indian dessert made using jaggery as the sweetener. atta ladoo recipe is made from only 5 ingredients, whole wheat flour, jaggery, ghee, nuts and cardamom powder. Kid or adult, none can resist these aromatic, tasty, melt-in-the-mouth whole wheat flour and jaggery ladoos. Ladoo or laddus are a spherical shaped Indian sweet. They are generally made with flour, fat and a sweetener (sugar, jaggery, condensed milk etc). We have made our atta ladoo recipe with jaggery as the sweetener and enhanced the flavour with cardamom powder. Whole wheat ladoos are the easiest and the quickest ladoos that can be made in a jiffy and in a hassel-free way. I usually make them for Diwali sweets and store them in an air-tight container and serve as required. To make atta ladoo recipe we have dry roasted the whole wheat flour in a non-stick pan until fragrant while stirring occasionally making sure doesn't burn. Further, we have added melted ghee and cooked. Next, after the switching the flame off we have added crushed nuts. We have used almonds, cashew nuts, and pistachios to elevate the taste of whole wheat flour ladoos but you can add other dried fruits like walnuts, raisins, black currants too. Mix well and transfer to a plate, let it cool atleast for 30 mins. Once slightly cooled, add jaggery. You can replace it with jaggery powder. Lastly, add cardamom powder and mix well using hands. Divide and roll between your palms shaping them into round ladoos. wheat flour ladoos are ready to be relished!! Roasting the flour well removes the raw smell and gives the whole wheat flour and jaggery ladoo a rich aroma while jaggery and ghee give it an intense, traditional flavour. Wholesome and nutritious, the Atta ke Ladoo is a saviour when hunger strikes. Just two atta ladoos are enough to satisfy your tummy. You can make a batch of these laddoos and store them at room temperature for a week. You can also try recipes like Churma Ladoo or Coconut Laddoo. Enjoy atta ladoo recipe | whole wheat flour ladoo | whole wheat flour and jaggery ladoo | easy wheat flour ladoo | with detailed step by step recipe photos below.

churma recipe | Rajasthani churma | traditional churma | choorma | with amazing 20 images churma recipe is the Rajasthani sweet accompaniment served with popular Rajasthani dal baati. Churma is made using coarsely ground wheat flour, besan (gram flour) or maize flour. The most celebrated of all is the wheat flour churma that can be is shaped into laddus. I discovered that the more ghee you add to the churma mixture, the easier it is to shape these laddus. If you use ghee sparingly as we have done in this recipe, you will need to use a lot more pressure to shape them. Making churma is easy but there are few things that need to be taken care of! To make churma, we have used course whole wheat flour also known as jada gehun ka aata. Next, we have added rawa which gives churma a grainy and crispy texture. Also, add melted ghee. Moyan is necessary to make our churma crispy. We have knead the dough using enough water, you can also use milk for kneading the dough. Further, divide the dough and shape into your fist. Fry in ghee, till golden brown from all the sides, make sure to fry on low flame. If you are a beginner and do not understand if the dough portion is fried nicely or not, break a fried portion into half and if you notice it is creamy and not browned from inside then you fry the rest of the dough portions for a longer period of time. These will take a long time to fry as the insides also need to be cooked. Further, drain on an absorbent paper. Once cool, break with your hands and transfer to a mixing jar and grind into a course powder. Remove the churma in a bowl, add almonds slivers and cardamom powder and powdered sugar, mix well! Rajasthani churma is ready to be relished. You can also serve the churma crumbled in which case, you do not need to make laddus. I have also used rava in this recipe as I realised that it is sometimes difficult to find coarsely ground wheat flour easily. The rava adds that extra bite to the churma, greatly improving the texture of the whole wheat flour. You can make Rajasthani churma in advance and keep it. churma stays good at room temp for 2 days and in the fridge for at-least 15 days in an air tight container. Enjoy churma recipe | Rajasthani churma | traditional churma | choorma | with detailed step by step recipe photos below.

This recipe adds a fruity dimension to the all-time favourite dry fruit roll! Freshly-made pineapple puree and cashews and cooked into a katli like mixture, which is then shaped into cylinders and rolled in assorted chopped dry fruits. While the base roll has a rich and fruity flavour, the outer layer of nuts and dry fruits adds an exciting crunch and more flavours to it. The Fresh Pineapple and Dry Fruit Roll is a real sweet treat, which will be loved by young and old alike. It stays good for two days, if refrigerated. You can also try other sweets like the Kaju Kopra Sheera and the Anjeer Halwa .

Although an integral part of Ganesha Utsav , Fried Modak is a delicacy that can fit into any festive menu. Any time you do a puja or havan for Lord Ganesh, Fried Modak is an apt offering to make. Even those who hesitate to make steamed modak, as it is a bit cumbersome, do not hesitate to make a quick batch of Fried Modak, as it is easier to make. You can’t directly compare the flavours of fried and steamed modak as they are completely different, but kids do tend to like the Fried Modak better as it has a crunchy dimension to it. These Fried Modak are made with a dough of whole wheat flour, stuffed with a delicious mixture of coconut, khoya and nuts. The modak has a rich aroma, brought about by the addition of a few spoons of ghee to the dough. The ghee, along with a little semolina, also gives the outer covering a crispy texture. Although the Fried Modak tastes best when had fresh, you can cool it, store it in an airtight container and use for a day more, if you have any leftovers.

Wish to get into Lord Ganesha’s good books? Look no further. The Amrit Modak is inarguably his favourite food! Widely made during Ganesh Utsav, this delicious sweet treat is made using mawa, sugar and kesar. The tinge of saffron is quite noticeable and hence this is also called the Kesar Modak. Apart from the luxuriant flavour and melt-in-the-mouth texture, another striking feature of these modaks is the crunchy pistachio stuffing, which packs a punch of excitement into each bite! Much loved by young and old alike, the Amrit Modak is a good addition to any festive menu, not just Ganesh Utsav. Give it a try right away, because every day brings with it a new reason to celebrate life. Also do try other Indian sweets using mawa like Mawa Kachori, Mawa Peda, Coconut Barfi or Mawa Kesar Roll.

sabudana kheer recipe | how to make sabudana kheer | janmashtami vrat special recipe | Indian dessert for fasting | with amazing 17 images. sabudana kheer without jaggery is a tasty and satiating dessert, ideal to have on fasting days. Learn how to make sabudana kheer. sabudana kheer made of sabudana cooked in milk and sweetened with sugar, is a janmashtami vrat special recipe which has a very rich taste and interesting mouth-feel. As it keeps you full for a long time, sabudana is a popular food for fasting days. Due to its pleasant shape and unique texture, it is also loved by kids, so this sabudana kheer without jaggery is sure to become your entire family’s favourite! To make sabudana kheer, soak the sabudana and keep aside for 1 hour. Heat the milk in a deep non-stick pan and boil on a medium flame for 4 to 5 minutes. Add the soaked sabudana, mix well and cook on a medium flame for 12 minutes. Add the sugar, saffron and cardamom powder, mix well and cook on a medium flame for 2 minutes. Heat the ghee in a small non-stick pan, add the cashew nuts and raisins and sauté on a medium flame for 1 to 2 minutes. Pour it over the prepared sabudana kheer and mix well. Indian dessert for fasting is ready. Tips for sabudana kheer. 1. Soak the sabudana in the measured amount of water given here. 2. While cooking the sabudana in milk, remember to keep stirring the mixture occasionally so it does not stick to the bottom of the pan. 3. Saute the cashew nuts and raisins on a slow or medium flame, else they will burn easily. 4. This kheer tastes yummy when served chilled. So refrigerate for at least an hour before serving. You can also try other kheer recipes like Seb ki Kheer or Makhane ki Kheer. Enjoy sabudana kheer recipe | how to make sabudana kheer | janmashtami vrat special recipe | Indian dessert for fasting | sabudana kheer without jaggery | with step by step photos and video below.

dry fruit ladoo recipe | dry fruit healthy balls | no sugar dry fruit and coconut ladoo | with 27 amazing images. dry fruit ladoo recipe | dry fruit healthy balls | no sugar dry fruit and coconut ladoo is a nutrient rich sweet. Learn how to make dry fruit healthy balls. To make dry fruit ladoo, heat the oil in a non-stick pan, add the coconut and saute on a medium flame for 1 minute. Add the figs, pistachios, almonds, cashewnuts, walnuts, raisins and dates and sauté them on a medium flame for 5 to 6 minutes. Add cardamom powder and mix well. Transfer the mixture into a thali, spread it evenly and allow it to cool for 2 minutes. Grease your hands with little oil. Divide the mixture into 14 equal portions and shape each portion into a round ball. Serve or store in an airtight container in the refrigerator. It stays fresh for 7 days. The perfect mix of rich flavours and texture with nutrition is what describes dry fruit healthy balls. This pick me up sweet is a wise pick for all those who are looking for a healthy dessert. We suggest one no sugar dry fruit and coconut ladoo at snack time to satisfy your hunger pangs and sweet tooth simultaneously. These are filled with necessary protein and good fats by addition of nuts, coconut and coconut oil, which will avoid binge eating and weight gain. Dates lend fibre, while walnuts and almonds are a good source of omega-3 fatty acids . Fibre is necessary to maintain a healthy digestive system and omega 3 fatty acids work towards a healthy heart. While we would not recommend this dry fruit ladoo to diabetics, heart patients and weight watchers can include in their diet in restricted quantities occasionally. Tips for dry fruit ladoo. 1. Prefer freshly grated coconut for best flavour and texture. 2. Cool the mixture only for 2 minutes. Don’t let the mixture cool completely as you will find it difficult to roll into balls later. 3. Remember to grease your hands before rolling and shaping ladoos. Enjoy dry fruit ladoo recipe | dry fruit healthy balls | no sugar dry fruit and coconut ladoo | with step by step photos.

microwave rava sheera | suji halwa in microwave | suji sheera microwave recipe | with 18 amazing images. One of the most popular Indian sweets, the rava sheera, can be prepared very easily using the Microwave oven. Learn how to make microwave rava sheera | suji halwa in microwave | suji sheera microwave recipe | While the classic version might take a long time, this suji halwa in microwave will be ready in around 17 minutes – ready to surprise a sudden guest or to offer to God after puja. Moreover, ingredients used here, such as semolina, milk and sugar are available readily in most homes, as also cardamom and almonds, which are used to flavour and garnish this suji sheera. If you do not have almonds on hand, you can use any other available nuts of your choice to garnish to garnish the xxxxrava sheera. You can also try other popular sheera recipes like kaju kopra sheera, Walnut sheera and pineapple sheera. Tips to make microwave sheera: 1. If you wish you can also add saffron in the sheera. 2. You can also add raisins or cashews. 3. Keep stirring the sheera in between so that it doesn’t burn. Enjoy microwave rava sheera | suji halwa in microwave | suji sheera microwave recipe | with detailed step by step images.

coconut sheera | coconut rava sheera | nariyal sheera | coconut sheera with mava | with 15 amazing images. Richness oozes out of very spoonful of this divine coconut rava sheera mithai. With the creamy taste of not just coconut but coconut milk too, the coconut sheera has a good dose of semolina and crumbled mawa for added volume, and a dash of nuts for an exciting crunch. coconut sheera is made by sautéing rava on a tava, then adding coconut, almonds, raisins, sugar and coconut milk which is then cooked on a medium flame for 7 to 8 minutes. To that we add some cardamom powder and mava which is then cooked for 2 minutes to make the rich nariyal sheera. Sweetened aptly with sugar and flavoured by classic Indian spices, this coconut sheera with mava is perfect for any special occasion. I would like to share some important tips to make the perfect coconut rava sheera. 1. Sauté rava on a medium flame for 7 minutes or till it turns light brown in colour and aromatic.Stir occasionally so the rava does not stick to the bottom of the pan. Also, it helps in cooking evenly and not just browning. 2. You can add other dry fruits like cashew nuts, pistachios can also be added for crunch to nariyal sheera. Enjoy coconut sheera | coconut rava sheera | nariyal sheera | coconut sheera with mava with detailed step by step photos and video below.

goda masala recipe | Maharashtrian goda masala | kala masala | with 25 amazing images. The goda masala is a Maharashtrian goda masala, the Maharashtrian version of garam masala. goda masala is used in several traditional Maharashtrian dishes, to give a tongue-tickling flavour and appetising aroma. goda masala has a whole lot of ingredients, but you can add or remove some of these as per your preference and taste. Some people, for example, add triphal too to this masala. You can use Byadagi chillies instead of Kashmiri chillies if you want less spice and a deep colour. So, what we have given you is a basic Maharashtrian goda masala recipe that you can modify as per your taste. What is important is to split the ingredients into three groups when making Maharashtrian goda masala – one that needs to be dry-roasted, one that needs to be roasted with oil, and finally the group that needs to be added directly. Then, you can process each group and grind. Notes on goda masala. 1. When the pan is moderately hot, dry roast coriander seeds on a slow flame for 3 minutes or till they release aroma and turn light brown in colour, while stirring continuously. Transfer into a deep bowl. Ensure you don’t brown them a lot. 2. Make sure the roasted stuff is cooled completely before grinding Maharashtrian goda masala to avoid lumps. Use this aromatic goda masala to make authentic Maharashtrian dishes like Panchamrut, Misal and Batata Ani Flower Cha Rassa. Learn to make goda masala recipe | Maharashtrian goda masala | kala masala | with step by step photos and video below.

date and almond cake with eggs | healthy Indian date almond cake | khajur badam cake recipe | with 32 amazing images. After lots of hard work, we have finally found a healthy Indian date almond cake recipe. To make a cake without plain flour and sugar is not easy. Here in this date and almond cake with eggs we have used dates as the sweetener and oats to bind the cake. date and almond cake is made from easily available ingredients in the Indian kitchen. khajur badam cake recipe is made from dates, almonds, almond milk, whole wheat flour, butter, egg and Indian spices. The egg added to the recipe gives it more air and makes the date almond cake lighter. See why we think this is a healthy Indian date almond cake recipe? 1 cup of dates (90 gm) used in the recipe gives around 8.05 gm of fiber and will lower down the cholesterol level and will also aid in weight loss. A cup of dates contain 703 mg of potassium (14.95% of RDA) which helps in the regulation of blood pressure and also prevents formation of kidney stones. Dates have a low glycemic index from 43 to 55 depending on the variety, so they are a boon to diabetics to satisfy their sweet tooth. Note that butter used in healthy Indian date almond cake recipe has a short chain fatty acids and medium chain fatty acids which are broken down and absorbed into the body directly and go straight to the liver and get converted to fuel to be used by the muscles. Research shows that small amounts of butter has positive effects on heart health and diabetics. Also butter is a healthy fat. The date and almond cake sold in Indian restaurants have brown sugar or jaggery added to it making it unhealthy. To make the date and almond cake gluten free, you can replace the whole wheat flour with jowar or bajra flour. When to have date and almond cake? The best time is after dinner as everyone craves for something sweet. Having one slice of this healthy Indian date almond cake every night is perfectly healthy also for diabetics, weight loss and heart patients. Enjoy date and almond cake with eggs | healthy Indian date almond cake | khajur badam cake recipe | with detailed step by step photos below.

atta biscuits recipe | eggless atta biscuits | Indian style whole wheat biscuits | with 18 amazing images. Our atta biscuits recipe is an Indian style whole wheat biscuits. Time to indulge in some sweet and spicy atta biscuits. Resplendent with the aroma of ghee and the magic of Indian spices like nutmeg and cardamom, these atta biscuits are a real pleasure to bite into! We have made atta biscuits recipe into an eggless atta biscuits. So this biscuits are perfect for vegetarians. Indian style whole wheat biscuits have a rich and pleasantly sweet taste and melt-in-the-mouth texture, which is achieved by using atta instead of plain flour. The eggless atta biscuits might seem to be too soft when you take them out of the oven, but rest assured that they will get crispy upon cooling. Tips to make the perfect atta biscuits recipe. 1. Add milk. Every flour has a different absorption capacity, add water just enough to bind together all the ingredients. Do not knead it or else gluten will form and result in chewy atta biscuits. 2. Cut into 18 equal squares using a sharp knife or a pizza cutter. You can even make use of cookie cutters to give various shapes to whole wheat flour biscuits. 3. Remove from the oven and cool whole wheat biscuits completely. Do not eat when they are freshly baked as they will be soft in the middle and they firm up only after cooling. You can also try other biscuits like Jam Biscuits or Kesar Pista Badam Biscuits. Learn to make atta biscuits recipe | eggless atta biscuits | Indian style whole wheat biscuits | with step by step photos below.
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