img
Coorg

Recipies

Cardamom Liqueur by Shalini Nanda

A caramelly, spicy, cardamom liqueur

  • 750 ml Dark Rum
  • 4 tbsp  whole Cardamom pods
  • 300 gms sugar
  • 250 ml water

Combine the sugar, water and cardamom in a pan and bring to a boil. Once the sugar has dissolved, simmer on med-low until the liquid has reduced to 175 ml. (Boiled down approximately by a third.)

Cool, then add the rum and stir to mix.

Pour into a clean jar and fasten the lid tightly. Set aside to steep for 72 hours.

Filter through a double layer of muslin and allow the liqueur to settle for another 24 hours. Filter again, and bottle.

Gallery
img img
Similar Recipies

Food Recipies you may like

img
Kumbala (Pumpkin) Curry  by Mukkatira Usha Medappa
Learn more
img
Rice Payasa
Learn more
img
Coorg Lamb Masala and Paaputtu by Deepthi Pemmaiah
Learn more