{"id":2147902,"date":"2025-05-27T16:13:15","date_gmt":"2025-05-28T14:29:29","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=2147902"},"modified":"2025-05-28T09:29:29","modified_gmt":"2025-05-28T14:29:29","slug":"hetal-vasavada-pistachio-cardamom-crinkle-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/hetal-vasavada-pistachio-cardamom-crinkle-cake\/","title":{"rendered":"Hetal Vasavada\u2019s Pistachio Cardamom Crinkle Cake"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"

This pistachio cardamom phyllo cake is my ode to gulab jamun\u2014a delicious Indian dessert. It\u2019s a milkfat doughnut soaked in a saffron, cinnamon, cardamom and rose water syrup. For this delicious dessert, I made a creamy cardamom custard to bring it all together. Then I soaked crisp layers of phyllo with the saffron, cinnamon and rose syrup echoing the floral, spiced notes of gulab jamun. \u2014Hetal Vasavada, San Francisco, California<\/p>\n","protected":false},"author":7061,"featured_media":2148573,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,303971,304158,305744,344666,305487,303966,306848,307449,307488,324623,304150],"categories-v2":[308503,308500,310461,309438,311389,308988,308481,310796,308495,309603,310465,310494,309177,309434],"coauthors":[344544],"recommended_recipes":[],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHCR_280184_HV_0523_2.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/hetal-vasavada-pistachio-cardamom-crinkle-cake\/","name":"Hetal Vasavada\u2019s Pistachio Cardamom Crinkle Cake","datePublished":"2025-05-27","dateModified":"2025-05-27","prepTime":"PT25M","cookTime":"PT35M","totalTime":"PT60M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/EXPS_TOHCR_280184_HV_0523_2.jpg","height":1200,"width":1200},"recipeCategory":"","description":"This pistachio cardamom phyllo cake is my ode to gulab jamun\u2014a delicious Indian dessert. It\u2019s a milkfat doughnut soaked in a saffron, cinnamon, cardamom and rose water syrup. For this delicious dessert, I made a creamy cardamom custard to bring it all together. Then I soaked crisp layers of phyllo with the saffron, cinnamon and rose syrup echoing the floral, spiced notes of gulab jamun. \u2014Hetal Vasavada, San Francisco, California","recipeIngredient":["1 package (16 ounces, 2 rolls) frozen phyllo dough, thawed","1\/2 cup chopped walnuts","1 cup unsalted butter, melted","CUSTARD:","1 cup whole milk","2 large eggs, room temperature","1 cup sugar","2 teaspoons vanilla extract","1\/2 teaspoon ground cardamom","1\/2 teaspoon kosher salt","SIMPLE SYRUP:","1 cup water","1 cup sugar","1 tablespoon lemon juice","1 1-inch cinnamon stick","Pinch saffron threads","1\/2 teaspoon rose water"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350\u00b0. Fold two sheets of phyllo at a time, accordion-style; place into a 13x9-in. baking pan. Repeat until all phyllo dough is used, gently fanning out the dough until the pan is filled. Bake phyllo 10 minutes. Remove; sprinkle chopped pistachios within the folds of the phyllo dough. Drizzle melted butter evenly on top. Bake an additional 10 minutes."},{"@type":"HowToStep","text":"Meanwhile, in a medium bowl, whisk together milk, eggs, sugar, vanilla, cardamom and salt until combined. Pour the custard mixture over the phyllo. Bake until the phyllo is browned and crisp, about 25-30 minutes."},{"@type":"HowToStep","text":"In a microwave-safe bowl, combine water, sugar, lemon juice, cinnamon and saffron. Microwave until mixture just begins to boil, about 3-4 minutes. Stir in rose water. Drizzle simple syrup over warm cake. Let cool at room temperature before serving. 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