While cardamom is known for its role in savory Indian dishes, Chowhounds are fans of using it in sweets as well, especially creamy dairy-based desserts.
Flavor crème brulée, panna cotta, or rice pudding with cardamom by steeping crushed pods in the cream or milk before mixing up the dish. pine time wraps crushed cardamom pods and whole seeds in cheesecloth, and removes the packet after steeping because “crunching down on cardamom is overwhelming.” luckyfatima whirls ricotta with sugar, lime juice, ground cardamom, and a dash of vanilla in a blender, then chills the mixture; it sets “like a delicious mousse,” she says.
For the Indian dessert shrikhand, mix ground cardamom into sweetened strained yogurt, along with a pinch of saffron and a bit of rose water, then chill and serve topped with pistachios or slivered almonds. chefj makes another Indian confection by chopping soft dried fruits into a paste with cardamom, sometimes adding chopped nuts. Form the mixture into balls and dust with powdered sugar.
When rhubarb is available, blinknoodle recommends baking it with apples, Earl Grey tea, cardamom, and orange zest. “The flavours just work so well together,” blinknoodle says. This flavor combo is also great at breakfast, like in CHOW’s Rhubarb Muffins with Cardamom Streusel.