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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atte ka sheera recipe | quick Gujarati atta ka sheera | atta ka sheera in microwave | whole wheat flour sheera | with 8 amazing images. atte ka sheera is a popular Gujarati sweet made from simple ingredients which are easily available in the Indian kitchen. In fact all you need is whole wheat flour, ghee, sugar, cardamom and almonds to make the atta ka sheera. I consider whole wheat sheera one of the easiest sweets to make. We have made it even easier by making it in a microwave, the cooking time is cut short to 5 minutes. Mouth-watering Gujarati atta ka sheera , with a fabulous colour, texture and flavour, ready in just five minutes! If you are wondering how that magic is possible, well, just trust your microwave to do it for you. Flavoured with cardamom and garnished with slivers of almond, this is one irresistible whole wheat flour sheera that is sure to win you many praises. atta ka sheera is a quick dessert and requires far less effort as compared other Indian dessert. I usually prepare atta ka sheera in microwave as the method of cooking is quicker, so when craving for something sweet you know what to do! If you have a very sweet tooth, you can add two more tablespoons of sugar. Also remember to serve this Gujarati atta ka sheera immediately to avoid lumps. Enjoy atte ka sheera recipe | quick Gujarati atta ka sheera | atta ka sheera in microwave | whole wheat flour sheera | with detailed step by step recipe photos below.

orange kheer recipe | santre ki kheer | Komola kheer | Indian mithai | with 23 amazing images. orange kheer recipe | santre ki kheer | Komola kheer | Indian mithai is a pleasant fruit flavoured sweet. Learn how to make santre ki kheer. To make orange kheer, combine the cornflour and cold milk in a bowl, mix well and keep aside. Boil the milk in a deep pan on a high flame, which will take approx. 6 to 7 minutes. Add the cornflour-milk mixture and sugar, mix well and cook on a slow flame for 10 minutes, while stirring continuously. Add the cardamom powder and mix very well. Allow the mixture to cool completely. Once cooled, add the orange and mix well. Refrigerate for atleast 2 hours and serve chilled. The luscious texture and intensely rich flavour of thickened full-fat milk contrasts beautifully with the refreshing tanginess of orange segments, resulting in an aesthetic santre ki kheer that anyone is bound to fall in love with! Cardamom lends its mildly spicy notes to this unusual Indian mithai, which is sweetened to just the right level so that the citrus flavour comes across clearly. For best flavour, use fresh cardamom powder. This Komola kheer has to be served chilled for complete enjoyment. It is a famous Bengali dessert often served at parties and get-together. Tips for orange kheer. 1. Use of full fat milk is a must to make this kheer. This is because it has the right amount of fat in it to get thick kheer. 2. Before adding the milk in the pan, you can put 1 to 2 tbsp of water. This will help to prevent the milk from sticking to the pan. 3. Keep stirring the milk after adding cornflour mixture for 2 reasons. One we have added cornflour. If we don’t mix, it might make lumps. Secondly, stirring will prevent the milk from sticking to the bottom of the pan. 4. Cooling the milk before adding oranges is necessary because if oranges are added to hot milk their acidic nature might lead to splitting of milk. 5. A handful of mixed nuts as a garnish would add texture and flavour to the kheer. Enjoy orange orange kheer recipe | santre ki kheer | Komola kheer | Indian mithai | with step by step photos.

kopra pak recipe | Gujarati kopra pak | kopra pak made with mava (khoya) | with 25 amazing images. kopra pak is called coconut vadi which is a popular Maharashtrian sweet dish. Although very delicately-flavoured, this coconut sweet, Kopra pak, gets a rich feel thanks to the tinges of saffron and cardamom that are added. I would suggest the use of traditional coconut grater in order to attain the perfect texture of coconut for making kopra pak. Another key ingredient is the mava, which helps to bind the kopra pak well. Also, make the saffron-milk mixture exactly as mentioned, so as to enhance the colour of the kopra pak. Pay attention to both the texture and the colour; and you are sure to have edible gold on your hands! To make kopra pak, combine the coconut, sugar and milk in a non-stick kadhai, mix well and cook on a medium flame for 15 to 17 minutes, while stirring continuously. Add the saffron-milk mixture, mava and cardamom powder, mix well and cook on a slow flame for approximately 10 minutes, stirring occasionally. Transfer the coconut mixture onto a greased 175mm. (7”) diameter and 25mm. (1”) thickness thali and spread it evenly using the back of the spoon. Flatten the top of the coconut mixture using a clean spatula. Allow it to cool for at least 30 minutes. Freeze for 30 minutes without covering it so that the coconut mixture firms up.Cut into 15 equal pieces. Garnish the kopra pak with almond and pistachio slivers. Main ingredients for kopra pak. Add 2 cups grated fresh coconut. Use freshly grated coconut only. Stale coconut might lend an off taste to this mithai. The naturally sweet and nutty flavor of coconut complements the sweetness of sugar and milk, adding complexity and a unique tropical element to the dish. Add 1/8th tsp or 1/4th tsp saffron (kesar) strands. Saffron boasts a vibrant golden hue, which it generously shares with the sheera. Many people simply enjoy the unique flavor and aroma that saffron imparts to their food. Remember to buy good quality saffron for your sheera to taste really rich. Pro tips for kopra pak made with mava (khoya). 1. Add 1/4 cupmava (khoya). Mawa adds a delightful creaminess and smoothness to the kopra pak, making it more melt-in-your-mouth and luxurious compared to simply using coconut shreds alone. Mawa helps thicken the kopra pak, giving it a more substantial and satisfying texture, preventing it from being too dry or crumbly. The addition of mawa helps ensure the copra pak holds its shape, making it easier to cut and serve into neat squares or pieces. 2. Add 1/2 tsp cardamom (elaichi) powder. Cardamom has a unique, warm, and slightly sweet aroma that complements the coconut flavor in kopra pak beautifully. Cardamom is known for its slightly warming notes, which can balance the sweetness of the coconut and sugar in kopra pak. The amount of cardamom powder can be adjusted based on personal preference, allowing you to control the intensity of the cardamom flavor. 3. Sugar adds sweetness to the dish, which is a key flavor profile of kopra pak. Kopra (coconut) itself has a subtle sweetness, but sugar elevates it and makes the dessert more enjoyable for most palates. Sugar helps thicken the kopra pak mixture as it cooks. This creates a thicker, creamier texture, which is desirable for this type of dessert. It's important to note that the amount of sugar used in kopra pak can vary depending on the recipe and personal preferences. Enjoy kopra pak recipe | Gujarati kopra pak | kopra pak made with mava (khoya) | with step by step photos.

Saffron is one of the most expensive ingredients available today. And with enough good reason! Its rich flavour can transform any dish instantly. It was abundantly used by the Mughlai in a variety of dishes. Here saffron has been combined with the cooling and highly scented sandalwood a truly magnificent combination!

Here is a dessert that combines the fruity punch of strawberries with the rich desi flavour of kheer. Strawberries in chopped and pureed forms give this intensely milky kheer a double boost, while the mild use of spices gives it a very aesthetic flavour. You are sure to relish the unique and thoroughly enjoyable flavour and texture of this Strawberry Kheer. Serve it chilled.

quick cashew barfi recipe | cashew burfi | homemade kaju barfi | halwai style kaju barfi | with 21 amazing images. quick cashew barfi recipe | cashew burfi | homemade kaju barfi | halwai style kaju barfi is a traditional Indian mithai which is made from 4 easily available ingredients, cashew nuts (kaju), sugar, ghee and cardamom powder (elaichi). Learn how to make homemade kaju barfi. To make quick cashew barfi, blend the cashew nuts in a mixer to a fine powder and keep aside. Combine the sugar and ¼ cup of water in a broad non-stick pan and cook on a medium flame for 3 minutes, while stirring occasionally. Add the cashew powder, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the ghee and cardamom powder and mix well. Grease a 125 mm. (5”) diameter plate with a little melted ghee, transfer the mixture into it and spread it evenly. Allow the mixture to cool for 2 to 3 minutes, cut into 16 equal-sized diamond shaped pieces. Serve kaju barfi immediately or store in an air-tight container. Every time you think of badam, pista or kaju barfi, do you head straight to the sweet shop? Why not make it at home? If you are thinking – no way, it will take too long to make – just take our challenge and try this cashew burfi. It can be made in a jiffy and tastes just as awesome as the original, you will never again think of buying cashew barfi from the stores. If you are in love with Indian sweets, you are sure to be a big fan of this homemade kaju barfi. Fit for festive mood, this sweet is ready without too much sweat, unlike many traditional Indian mithai which needs hours of cooking and expertise. Kids or adults or the elders of the house, all will perfectly dwell into the aroma and flavour of halwai style kaju barfi. Pack them in an attractive box and gift it to your loved ones for Raksha Bandhan or Diwali Tips for quick cashew barfi. 1. While purchasing cashews in bulk or in a packaged container make sure that there is no evidence of moisture or insect damage and that they are not shrivelled. If it is possible to smell the cashews, do so in order to ensure that they are not rancid. 2. Invest in a nut grinder if possible as that doesn’t release oil from the cashew nut while grinding. Alternatively, if you blend in a mixer jar, blend at small intervals ensuring the powder does not turn hot. Use a small blender and pause at every 15 to 30 seconds. This will avoid releasing oil from cashews. 3. Ensure to cool the mixture after rolling and before cutting them into pieces. Enjoy quick cashew barfi recipe | cashew burfi | homemade kaju barfi | halwai style kaju barfi | with step by step photos.

jaggery malpua recipe | wheat flour jaggery malpua | quick Rajasthani malpua Indian mithai | how to make instant jaggery malpua at home | with 18 amazing images. To make jaggery malpua, heat ¾ cup of water in a broad non-stick pan, add the jaggery, mix well and cook on a medium flame for 2 to 3 minutes or till the jaggery melts. Remove from the flame, transfer into a bowl and keep aside to cool slightly. Add the whole wheat flour and fennel seeds and mix well till no lumps remain. Add the cardamom powder, fruit salt and 2 tsp of water and mix gently. Heat a non-stick tava (griddle) and grease it using a little ghee. Pour a small ladleful of the batter on it and spread it evenly to make a 75 mm. (3") diameter circle. Cook, using a little ghee, till it turns golden brown in colour from both the sides. Repeat with the remaining batter to make 11 more malpuas. Serve immediately garnished with cardamom powder and pistachio slivers. Jaggery has a rich taste that lingers in the palate for a while. Wheat flour jaggery malpua is a delicious but quick dessert characterised by this luxuriant flavour, speckled with exciting tinges of fennel. Malpuas are extremely popular in Rajasthan and made during Diwali, any festival and also served at weddings. This quick Rajasthani malpua Indian mithai is a fairly healthy dessert than most other mithai which are loaded with ghee, sugar and refined flour (maida). This malpua makes use of whole wheat flour instead of plain flour, we have cooked the malpua on a non stick pan with little ghee and avoided deep frying it. Even better, ZERO sugar is used in the recipe and it has been replaced with jaggery. However, moderation is the key to healthy living and hence we recommend this sweet in small quantities occasionally. You can store the batter in a container with a lid overnight if you wish to. Don't add the fruit salt to the batter if you are going to use it later. The reason is that the fruit salt has a very short active span. Take the batter out of the fridge and bring to room temperature. Just before you want to make the jaggery malpua, add the fruit salt to the batter and then cook it. These melt-in-the-mouth instant jaggery malpua should ideally be served right off the tava, garnished with cardamom powder and pistachios, or with a topping of creamy rabdi. Tips for jaggery malpua. 1. You must heat the water and not add the jaggery to cold water. This is important otherwise later you will find your batter a bit dry and will have to add some water to it. 2. You can finely chop the jaggery instead of grating it. But this step is necessary to get a uniform lump free jaggery liquid. 3. The batter made should be whisked very well and be lump free so spreading it on tava is easier. jaggery malpua recipe | wheat flour jaggery malpua | quick Rajasthani malpua Indian mithai | how to make instant jaggery malpua at home | with step by step photos.

A perfect dessert to serve a special guest, or to commemorate a special Occasion at home, the Sev Biranj is a delectable preparation of ghee-roasted vermicelli cooked in milk, sweetened and flavoured with saffron and cardamom. With the rich and intense flavour of milk and spices, this dish also has a very interesting mouth-feel, with the crisp yet soft texture of roasted and cooked vermicelli. Serve it fresh off the stove, with a garnish of slivered nuts and raisins too, if you’d like. Sev Biranj is also a festive recipe that is made in many homes during the festival of Holi .

sweet boondi recipe | sweet boondi for festivals | meethi boondi | Gujarati style sweet boondi | with 20 amazing images. Sweet boondi are small sweet crispy deep fried balls of gram flour (besan) which are sweetened in a sugar syrup. During Indian festivals, there are many sweets made and sweet boondi is one of the favourite I love to make. We show you how to make the boondi for sweet boondi recipe from scratch with step by step photos. Also we show you how to make the sugar syrup for the sweet boondi. This is an easy and simple sweet boondi recipe which is made with simple ingredients most Indian kitchens have. sweet boondi is made from sugar, besan, saffron ( for that lovely flavour), ghee for deep frying and cardamom, pistachio and almond slivers for garnish. Notes on sweet boondi recipe. 1. Cook on a high flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency. Check the syrup by dropping a little on a plate and feel it between your forefinger and thumb. If it is sticky and forms a string without breaking, the syrup is ready or else cook it for a little longer. Another way of checking is to take some syrup on the back of a spoon and if it coats the spoon without dripping means sugar syrup is ready. 2. Mix well using a whisk until no lumps remain to form a thick yet flowing consistency batter. Keep aside. If the batter is watery, the boondis won’t hold the shape and if the batter is too thick, the boondis won’t fall from the jhara. 3. Keep it aside for 1-2 hours or until the sugar syrup is completely absorbed by Meethi Boondi. They will stick to each other and look like a large lump which you can break easily using your hands. How to check if the oil or ghee is of the right temperature to fry the boondi? Heat the ghee in a kadhai. You can even make use of oil for frying the boondi. Before frying, drop a pea size batter in the oil, to check if the oil is ready to fry or not. If the batter rises immediately without changing color, the oil is ready for frying boondis. How to deep fry the boondis? Now hold one perforated spoon (boondi jhara) just over ghee. If it is too high, the ghee will splutter and if it is too low you might end up burning yourself so, keep it 3 to 4 inches above the kadhai as the ghee is very hot. Pour 3 to 4 tablespoons of batter at a time over the large round perforated spoon (boondi jhara) and move in a circular motion so that boondi drops in the ghee. You can also tap the edge of the spoon to allow boondis to fall into the pan. How to make salted boondi which you can use in a raita? Remove them using a slotted spoon and directly transfer the prepared boondi in warm sugar syrup. If you don’t wish to make sweet boondi then make it salty by adding salt in the batter and fry it the same way. Learn to make sweet boondi recipe | sweet boondi for festivals | meethi boondi | Gujarati style sweet boondi with step by step photos and video below.

Imarti, known in some places as Amriti, is an amazing mithai from Uttar Pradesh. A smooth batter of urad is piped out of a cloth bag to make nice, ring-shaped tubes, which are cooked in ghee till crisp and then dipped in sugar syrup. It takes a bit of practice to pipe the batter directly into the ghee, but you will soon get the hang of it. Moreover, it is completely worth the effort because homemade Imartis, served warm and fresh, are so yummy that you and your family will totally savour the experience! Whether it is Holi Diwali or Raksha - Bandhan serve these homemade Imartis and make the occasion all the more special.

A digestive dessert. All the goodness of ice-cream flavoured with paan. Look for all the ingredients in your neighbourhood pan shop.

sitaphal basundi recipe| custard apple basundi | sitaphal rabdi | with 15 amazing images. Sitaphal basundi is a rich and delicious mishtan of thickened milk, variation to plain Gujarati basundi very similar to the North Indian rabdi. custard apple basundi is basically just boiling the milk in a thick bottomed pan till the milk is reduced. Then add sugar and cardamom powder, mix well and cook on a medium flame for 10 to 15 minutes, cool and then add the custard pulp, almond and pistachio. I would like to share with you some tips to make the perfect sitaphal basundi recipe. 1. The important thing to remember here is that the milk has to be full fat. The process of making sitaphal basundi includes thickening the milk over a slow flame and this will only be possible with full fat milk. 2. We are only using 1/3 cup of sugar here because this is sitaphal basundi. The sitaphal we are going to use are also very sweet in nature and hence that eliminates the need to add more sugar here. 3. The quality and the thickness of the pan really matters here as you do not want the milk to burn and brown at the bottom of the pan. 4. Cook on a medium flame for 10 to 15 minutes, while stirring occasionally and while scrapping the sides of the pan. 5. Make sure to add the custard apple pulp only once it has cooled completely, or else it will curdle . Sitaphal basundi is often made during festival season during Diwali. Sitapphal is available during Diwali and makes a perfect Diwali sweet. Almonds and pistachios add crunch to this rich, creamy Custard apple basundi. Enjoy sitaphal basundi recipe| custard apple basundi | sitaphal rabdi | with detailed step by step photos and video below.

rava coconut ladoo recipe | coconut rava ladoo recipe | sooji laddu | with 21 amazing images. With the chewy texture of coconut, the rich flavour of roasted rava, the crunch of nuts and dried fruits, and the intense aroma of spices, this rava coconut ladoo is a mouthful of delight that nobody can resist! This coconut rava ladoo is made with fresh coconut. Although the procedure of rava coconut ladoo recipe is a little long, requiring a spot of cooking and a period of cooling, the method is actually easy and foolproof if you follow the instructions properly, so you will find it completely worth the effort and time spent. To make coconut rava ladoo, dry roast the semolina.This will remove the raw taste and also if the semolina is not roasted the ladoos will be sticky. Next, add the coconut and mix well. Keep aside. Combine the sugar and 1 cup of water in a sauce pan, mix well and cook on a medium flame for approx. 5 to 6 minutes, while stirring occasionally. Keep this sugar syrup aside to cool slightly. Heat the ghee in a non-stick kadhai and add the semolina-coconut mixture, cashewnuts and raisins, mix well, while stirring continuously. Add the sugar syrup, saffron would give an amazing colour to the ladoo and cardamom powder for aroma and taste , while stirring continuously. Transfer the mixture into a 10" (250 mm.) diameter thali and spread it evenly using a flat ladle. Keep aside to cool for 2 hours. Once cooled, scrape out the mixture from the thali and again mix well. Divide dough into 26 equal portions and shape each portion in between your palms into a round ladoo. Serve or store the coconut and rava ladoo in an air-tight container. The best part is that these rava coconut ladoo will be thoroughly enjoyed by kids and adults as well. You can also pack this sweet, a traditional Indian favourite for your kids tiffin and yours too. Maharashtrians commonly make this rava coconut ladoo for their daughters who are pregnant. If you enjoy enjoy rava coconut ladoo, then try our other ladoo recipes like Besan Laddoo, Gaund Ke Ladoo and Churma Ladoo. Enjoy rava coconut ladoo recipe | coconut rava ladoo recipe | sooji laddu | with detailed step by step photos and video below.

moong dal sheera recipe | moong dal ka halwa | Gujarati Moong dal no shiro | with 30 amazing images. moong dal sheera, also known as moong dal halwa, is a traditional Indian dessert that combines the goodness of moong dal (yellow split lentils), ghee, sugar, and aromatic spices to create a rich and indulgent sweet dish. This delightful dessert holds a special place in Indian festivities and celebrations. moong dal sheera delights the palate with its unique combination of nuttiness, sweetness, and aromatic spices. The coarsely ground moong dal contributes a grainy texture, while the ghee-infused lentils create a velvety and rich consistency. The addition of nuts provides a pleasant crunch, and the saffron-infused milk imparts a beautiful hue and fragrance. moong dal sheera is often prepared during festivals, weddings, and special occasions in various parts of India. It holds cultural significance as a symbol of celebration and is considered auspicious. The rich and sweet profile of moong dal sheera makes it a popular choice for offering to deities during religious ceremonies. Some Indian festivals in which moong dal halwa is served are Navratri, Diwali, Holi and Gudi Padwa. moong dal sheera is best enjoyed warm, either on its own or with a dollop of vanilla ice cream for an extra indulgent treat. It is often served as a dessert after a festive meal, bringing a perfect end to the culinary celebrations. Pro tips for moong dal sheera. 1. Ghee, clarified butter, offers a unique nutty and caramel-like flavor profile that adds richness and depth to the simple sweetness of moong dal (split yellow mung beans). It elevates the taste of the sheera, preventing it from becoming bland or one-dimensional. Ghee has a smooth and silky texture that contributes significantly to the overall mouthfeel of the sheera. It prevents the dish from becoming dry or gritty, creating a smooth and luxurious experience with every bite. 2. Yellow moong dal lends a beautiful golden yellow color to the sheera, making it visually appealing and appetizing. This color association has become ingrained in traditional recipes and expectations for moong dal sheera. Yellow moong dal is generally more readily available in most regions compared to green moong dal. This makes it a practical choice for home cooks. 3. Milk adds a rich and creamy texture to the sheera, making it more smooth and enjoyable to eat. The starch released by the moong dal thickens the milk, creating a luxurious and comforting consistency. In some variations, water can be used instead of milk. However, this often results in a less creamy and flavorful sheera. 4. Add cardamom (elaichi) powder. Cardamom boasts a unique and complex aroma, offering sweet, floral, and slightly citrusy notes. As it cooks with the sheera, these fragrant compounds release, filling the kitchen with an inviting scent and setting the stage for a delightful flavour experience. 5. Soak the saffron in warm milk for at least 20 minutes as it adds colour and enhances the aroma. Enjoy moong dal sheera recipe | moong dal ka halwa | Gujarati Moong dal no shiro | with step by step photos.
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