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How To Make Indian Cardamom Ice Cream or Kulfi (Recipe)
August 13, 2008 by Helen Yuet Ling Pang
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My grandmother came to the US from Finland; she used to make cardamom bread and rolls that sometimes included raisins. I have always wondered why cardamom would ever have been popular in such an isolated country, so far from India. It seems to me to be an exotic, but homey and satisfying spice.
And, I am passing on the Brilliante Weblog Premio 2008 Award to you. You could pass some appreciation along to some worthy blogs if you like.
Cardomom bread sounds delicious. Have you tried making them before?
Thank you very much for passing the award onto me. I feel very proud! And I’ve already passed it on to others…
Oh, yes. I’ve made a lot of cardamom bread! It’s been a while since I made it, I’ll admit, but it is sort of like challah—made with milk, butter, and sugar (but not too sweet), and braided. Don’t forget the egg-white/sugar glaze to make it shiny. I don’t remember my grandmother’s recipe, but then she made 6 or 8 loaves at a time. We used our big dinner table to mix it up. My mother had a recipe for making two loaves, and I can clearly remember an image of her handwriting for her recipe. Unfortunately, I don’t know where that is. Likely its up North tucked into a cookbook she used to use all the time. She died last Feb. and my dad is here living with my sister, so the house is empty of people but everything is still in place. Probably my mother wrote out a recipe for me, but when I bought Beatrice Ojakangus’s book in the ’70s, I tossed it out because it was essentially the same recipe. Regret that now.
The awards are fun to trace back who recommended which blogs. I’ve found some very interesting people that way, so… Best Luck!
What a shame you didn’t keep your mum’s recipe! Hopefully you will be able to find your grandmother’s one. That cookbook of hers sounds like a treasure you should start using once (if ever!) you finish your current project. I agree about going backwards to look who recommended which blogs. I’m going to do that this weekend. Happy cooking Tess!