My appetite always perks up whenever I spot a recipe with cardamom. Especially if it involves baked goods.
The fragrant spice with a warm, sweet, resiny character adds such a beguiling presence to anything it touches.
So when I received a review copy of the new cookbook, “Milk & Cardamom: Spectacular Cakes, Custards and More, Inspired by the Flavors of India” (Page Street), how could I resist?
A first-generation Indian-American, Vasavada melds American-style desserts with cherished Indian flavors reminiscent of the childhood sweets she grew up loving.
The result is clever recipes such as “Ginger-Chai Chocolate Pot de Creme,” “Peanut Laddoo Buckeye Balls,” “Green Mango Marmalade,” and “Cinnamon and Jaggery Monkey Bread.”
Her “Caramelized White Chocolate and Toasted Milk Cookies” is a play on Jacques Torres’ fabled chocolate chip cookies — only with cardamom and the unusual mix of melted white chocolate and milk powder.Read more