Cardamom powder is a spice made by grinding the seeds of green cardamom pods. It has unique and enchanting flavor profile, offering a warm, and slightly sweet taste.
Read my simple recipe to know the steps to make cardamom power at home quickly.
KEY TAKEAWAYS
- Cardamom power is an essential spice in every Indian kitchen.
- Store the powder in an airtight container, tightly sealed and keep it in a cool dark place.
- Use the powder in rice dishes, tea, lassi, desserts, or kheer apart from curries and gravies.
- Cardamom powder tastes warm and slightly sweet.
- Green cardamom pods or seeds, and cardamom extract will offer a similar taste.
How to Make Cardamom Powder? (Step by Step Guide with Images)
Step 1: Take a wok or frying pan and heat it on a low flame on your gas stove. When it is hot enough, put 1 cup of cardamom in it.
(Pro tip: You can increase or decrease the amount of green cardamom according to your needs. Do not peel the cardamoms. This will prevent wastage and will also produce more quantity of cardamom powder).
Step 2: Stir them continuously for about a minute or two to roast them and remove the moisture from them. Turn off the flame of your gas stove when you see the cardamoms starting to change their color.
(Pro tip: Make sure that you do not burn or over-roast the cardamom because it will affect the taste and flavor of the powder).
Step 3: Transfer them to a separate plate from the wok. Set it aside to cool at room temperature.
(Pro tip: Make sure that you transfer the roasted cardamom to the plate immediately. This will stop the cooking process).
Step 4: Now, take a clean and dry grinder and transfer the roasted cardamoms when they are sufficiently cool. If you want your cardamom powder to be sweet, you can add a tbsp of sugar to it as well at this point.
(Pro tip: Make sure that the roasted cardamoms are sufficiently cool. Remember, the rotating motor of the grinder will also generate heat during the grinding process. Together, this might result in clumping of the powder).
Step 5: Grind them to a fine powder. When you are happy with the smoothness and texture of the powder, transfer it to a bowl. Your homemade cardamom powder is finally ready to be used in a variety of dishes.
(Pro tip: Do not grind the content in one go. Grind them in short intervals. This will prevent heat buildup and easy grinding).
Recipe Card
Cardamom Powder | Elaichi Powder
Ingredients
- 1 cup Cardamom
- 1 tbsp Sugar (optional)
Instructions
- Take a wok or frying pan and heat it on a low flame on your gas stove. When it is hot enough, put 1 cup of cardamom in it.(Pro tip: You can increase or decrease the amount of green cardamom according to your needs. Do not peel the cardamoms. This will prevent wastage and will also produce more quantity of cardamom powder).
- Stir them continuously for about a minute or two to roast them and remove the moisture from them. Turn off the flame of your gas stove when you see the cardamoms starting to change their color.(Pro tip: Make sure that you do not burn or over-roast the cardamom because it will affect the taste and flavor of the powder).
- Transfer them to a separate plate from the wok. Set it aside to cool at room temperature.(Pro tip: Make sure that you transfer the roasted cardamom to the plate immediately. This will stop the cooking process).
- Now, take a clean and dry grinder and transfer the roasted cardamoms when they are sufficiently cool. If you want your cardamom powder to be sweet, you can add a tbsp of sugar to it as well at this point.(Pro tip: Make sure that the roasted cardamoms are sufficiently cool. Remember, the rotating motor of the grinder will also generate heat during the grinding process. Together, this might result in clumping of the powder).
- Grind them to a fine powder. When you are happy with the smoothness and texture of the powder, transfer it to a bowl. Your homemade cardamom powder is finally ready to be used in a variety of dishes.(Pro tip: Do not grind the content in one go. Grind them in short intervals. This will prevent heat buildup and easy grinding).
Notes
- I prefer using fresh and green cardamom to make this powder at home. You should do the same.
- Roast the pods very carefully. Stir continuously to prevent burning.
- I usually do not peel the pods. This reduces wastage and also enhances the flavor and texture of the powder.
- Transfer the hot cardamom immediately to a plate and spread them. This will stop the cooking process.
- Grind the cardamom in short intervals. This will prevent heat buildup and clumping.
