Belgium x India
Cardamom Liège waffles with saffron cream
Waffles with crunchy pockets of caramelised sugar, and a cardamom accent that never left Kerala.
120 minTime
6 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original417kcalsame
6 gproteinsame
1 gfibresame
120minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix the warm milk, yeast and 15 g sugar. Rest 5 minutes. Take out 1 tbsp of the milk and soak the saffron in it.
- 2Add the maida, eggs, salt and cardamom and knead 5 minutes. Knead in the soft butter 1 tbsp at a time for 5 minutes.
- 3Cover and rise in a warm place for 1 hour.
- 4Fold in the pearl sugar. Divide into 8 balls and rest 15 minutes.
- 5Cook each ball in a waffle iron on medium heat for 3 to 4 minutes.
- 6Whip the cream with the remaining 20 g sugar and the saffron milk to soft peaks. Serve the waffles warm with the cream and pistachios.
Serve it like this
Stack two waffles at an angle on a warm plate. Spoon saffron cream on top, scatter pistachios and finish with a few saffron strands.
