Tip grinding cardamom fresh has many times the flavor and odor, also cardamom has a similar quality of cinnamon, meaning if you soak it for few days will extract the flavor without the bitterness, adding too much cardamom powder to increase cardamom flavor wouldn't work. Also try cardamom with strawberry jam to experiment flavor extraction throughout time
She steeped it in the milk syrup, so I would imagine that imparted the flavor. I have the cardamom seeds and powder, but I find the powder brand I purchased is very flavorful and convenient. I prefer to grate nutmeg fresh so I get what you're saying, whenever I am so inclined I will grind it myself. Would I toast the cardamom seeds first?
Isn't this Chetna Maken's recipe or idea? Why is a white woman taking our flavors and making her own instead why isn't NYT use an Indian baker who makes this like Chetna??
Note that Clark continues to collaborate with the racist celebrity chef Paula Deen. One can only conjecture that Clark agrees with Deen's intolerant and bigoted attitudes or that she is indifferent to them. Either way, one should boycott Clark's articles and videos, should one have any ethics.
Looks so delicious. Nice to see this version of the Indian dessert, I am definitely going to try this one!
Tip grinding cardamom fresh has many times the flavor and odor, also cardamom has a similar quality of cinnamon, meaning if you soak it for few days will extract the flavor without the bitterness, adding too much cardamom powder to increase cardamom flavor wouldn't work. Also try cardamom with strawberry jam to experiment flavor extraction throughout time
She steeped it in the milk syrup, so I would imagine that imparted the flavor. I have the cardamom seeds and powder, but I find the powder brand I purchased is very flavorful and convenient. I prefer to grate nutmeg fresh so I get what you're saying, whenever I am so inclined I will grind it myself. Would I toast the cardamom seeds first?
This is actually called rasamalai cake here in India since it actually is a cake version of the Indian sweet Rasamalai.. :)
Ummm...who taught her how to half a cake?
Seth Edwards that’s exactly what i was thinking lol
Very nice 😊
The cake looks lovely! Where can I get the detail recipe from?
How did the ricotta filling become so smooth and runny in this video? Mine was still thick and lumpy even after beating
It's so frustrating to watch someone supposedly baking or cooking food without expanding the recipe
ok beautiful... but where i can found the written recipe? or at least the ingredients list?..please...
fatu boni
Recipe is on nytimes website. Just google the name of the cake
This is the only remarkable #product #USA can deliver to #Mars. I really don't get what is Your problem?????
Isn't this Chetna Maken's recipe or idea? Why is a white woman taking our flavors and making her own instead why isn't NYT use an Indian baker who makes this like Chetna??
Is anyone else bothered by how sloppily and lopsidedly the cake layers were sliced?
Note that Clark continues to collaborate with the racist celebrity chef Paula Deen. One can only conjecture that Clark agrees with Deen's intolerant and bigoted attitudes or that she is indifferent to them. Either way, one should boycott Clark's articles and videos, should one have any ethics.
bummer..I read she helped deen write her latest cookbook..
+Curt Tow
Vote Trump !
messy ....
Beautiful woman.