How’s that for a slice of fried gold?

Cardamom

I admit I’m not much on Indian sweets. The occasional gulab jamun is about all I can stand.

But this bit of heaven in Jodhpur — which I’ve never seen anywhere else in the country (maybe not looking enough) — was fantastic. A combination of soft and crunchy with a hint of cardamom. Some of them come covered in icing or butter or cheese-like substance.

The old market bylanes are filled with these cakewallahs.

See below for a better understanding of how it’s made. I don’t really know a whole lot else, as my Hindi failed that morning. All I could really gather was “elaichi” — Hindi for cardamom — before the guy simply broke me off a piece to try.

I wish I had bought so much more.

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