Sweet Saffron and Cardamom: Spiced Desserts from an Immigrant Kitchen, written by Ashia Ismail-Singer, features a gorgeous collection of desserts and sweet treats paired with comforting spices and flavors for every occasion. A few highlights include Passion Fruit & Ginger Cheesecake, Rose Apple Pies, Cardamom Kulfi Brûlée, Shahi Tukra, and Chai-Spiced Cake with Pineapple Frosting. I will also be sharing her recipe for Sakar Para following the review.
Disclosure: I received a digital copy of this book from Interlink Books in exchange for my honest review. All comments and opinions are my own.
Ashia Ismail-Singer
Ashia Ismail-Singer is a nurse, mother, home cook, and food writer. She also recently retrained to start a career in real estate.
Her grandparents came from Gujarat, on the western coast of India; she spent her early childhood in Malawi, Africa; and moved to England as a teenager. She is now based in New Zealand with her family.
Ashia is also the author of Ashia’s Table and Food for Sharing.
Sweet Saffron and Cardamom
Ashia begins Sweet Saffron and Cardamom with a short introduction and a few tips on baking with some of her favorite spices. Her background shines across the pages with desserts inspired by South Asia, England, the United States, and New Zealand.
Chapters are divided by season: Summer, Fall, Winter, Spring, and Celebrations.
The photography is provided by Christall Lowe. Every recipe is paired with at least one half to full-page photo of the finished treat. There are also a handful of step-by-step photos demonstrating specific techniques such as rolling up Banana Puri and assembling a Gingerbread Cake with Caramel Sauce.
Measurements are listed in US Customary and Metric. Titles are written in English and/or the original language. Each recipe has a headnote with background information, yield, helpful tips, and ingredient notes.
Sakar Para
For this review, my daughter requested Sakar Para from the winter chapter. These thin pieces of sweetened dough are fried until crisp and covered in powdered sugar. Ashia mentions they were a favorite treat after school.
Milk is briefly heated on the stove with sugar until all the granules dissolve, then cooled before mixing with the flour and ghee to form a soft dough. No resting times required!
After bringing together the dough, it is rolled into a thin sheet, cut into diamonds, and fried in hot oil until golden.
These treats are best enjoyed within a day of frying. My daughter shared the Sakar Para with her friends and every last piece was gone in minutes.
A Few Sakar Para Tips
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.
If the dough is too crumbly and just won’t come together after mixing everything thoroughly, add some more milk a splash at a time. If too sticky to handle, add a little more flour.
This dough is easy to roll out, but incredibly soft. Dust the work surface as needed with flour to prevent sticking.
Roll the dough as thin as possible to create that notable, crisp texture. The sheet should be about 1/8 inch (5 millimeters) thick.
I used an accordion pastry cutter with five wheels to quickly cut out the diamonds across the pastry sheet.
Try to keep the pieces as similar in size as possible. This will help them all cook evenly.
Fry the pieces in batches, taking care to not overcrowd the pan. Between batches, remove any small bits of dough to keep them from burning.
Adjust the temperature of the oil between 350-375˚F (180-190˚C) and adjust as needed. Too low and the dough won’t fry and will just soak in the oil. Too high and they will become too dark before the center has had a chance to cook.
Notable Ingredients
Ghee is a clarified butter used in South Asian and Middle Eastern cuisine. For those in Northern Virginia, I usually get it from Lotte Plaza Market in Chantilly. J Cooking Odyssey also has a recipe to make your own Homemade Ghee from butter.
More Treats
I also made Chai Masala Popsicles with Peanut & Chocolate Drizzle, Chocolate & Cardamom Puddings, Rose & Cardamom Madeleines, and Tuscan Ricciarelli Cookies.
The Chai Masala Popsicles were such a refreshing treat from the summer chapter. A perfect accompaniment to a particularly hot day, these popsicles have a chai base with an infusion of cardamom, clove, fennel, ginger, cinnamon, and just a bit of sugar. After freezing, the tops are drizzled with a chocolate peanut butter mixture.
The Chocolate & Cardamom Puddings from the fall chapter were a particular favorite of mine. They also come together so easily! The longest part is the resting time in the refrigerator. The pudding has a heavy cream dark chocolate base with cardamom, cinnamon, and mascarpone for a bit of extra decadence.
The Rose & Cardamom Madeleines can be found in the spring chapter. These delicate little cakes are lightly seasoned with cardamom and vanilla. Before serving, they are finished with a sweet icing, crushed pistachios, and dried rose petals.
I made the Tuscan Ricciarelli Cookies as a last minute treat for Christmas and they were such a hit. The recipe for these light and chewy cookies came from Ashia’s friend, food writer and stylist Bernie. They have a ground almond base with orange (or lemon) and vanilla, then are formed into individual cookies, dusted with powdered sugar, and baked until lightly golden.
Sweet Saffron and Cardamom is a wonderful pick for those interested in seasonal desserts with a variety of comforting flavors. Some recipes come together in as little as 30 minutes with a handful of ingredients, while others require a bit more prep and planning ahead. There is something for every occasion and even a few gluten-free and dairy-free options.
Many of the ingredients can be found in larger American grocery stores. A few items may require further searching such as cardamom pods, orange blossom water, basil seeds, agar agar, rose water, kataifi pastry, tamarillos, and pink peppercorns.
Sakar Para Recipe
Excerpt from Sweet Saffron and Cardamom
Sakar Para
Ingredients
- 1 cup (250 milliliters) milk
- 1 cup (200 grams) sugar I used granulated sugar
- 4 cups (500 grams) all-purpose flour
- 1/2 cup (120 milliliters) ghee
- 1 1/2 cups (350 milliliters) vegetable oil for frying
- confectioners' sugar for dusting
Instructions
- In a saucepan, heat the milk and sugar until the sugar dissolves and the mixture is boiling, being careful it doesn't burn.
- Set aside to cool.
- Sift the flour into a large bowl and add the ghee.
- Rub it in, making sure it's all combined.
- Add the cooled sweetened milk and mix into a dough.
- Turn out the dough onto a floured surface and roll out to about 1/8 inch (5 millimeters) thick.
- In a deep pan, heat the vegetable oil to 350-375˚F (180-190˚C).
- Cut the dough into diamond shapes, 2-2 1/2 inches (5-6 centimeters) in length.
- Fry in batches until golden.
- Place the cooked pastries on paper towels to absorb any excess oil.
- Once cooled, dust with confectioners' sugar and enjoy.
- These are best eaten the same day.
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