Easy Cardamom Jaggery Caramel Sauce

If you like caramel, you will love this Cardamom Jaggery Caramel Sauce! Decadent and delicious, this jaggery caramel, perfumed by cardamom is an absolute delight!

Caramel sauce can be intimidating. Making the caramel, stir or not to stir, what if the sugar crystallises, fear of the sauce seizing when you add cream. But this recipe is a quick and easy and simple with just a few ingredients.

Using jaggery instead of white sugar to make the caramel already does half of the work. Jaggery has such a beautiful flavour of it’s own with rich caramel notes and a deep colour!

Although Vanilla is a common flavour choice, with this recipe, you will learn to love the beautiful aroma that Cardamom brings to the caramel.

Spread it on your toasts, add it to your breakfast bowls, smoothies, milk shakes, coffee or tea, or drizzle over icecreams, cakes or brownies, the possibilities are endless!

Here is how you can make this thick and luscious sauce for yourself.

Easy Cardamom and Jaggery Caramel Sauce

Serves: 8 Prep Time: 10 mins Cooking Time: 10 mins 10 mins

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

1 cup - Jaggery
1/2 cup - Fresh cream
1/4 cup - Water
5 Cardamom pods
15g/1 tbsp - Ghee
1/4 tsp - Salt

Instructions

1. Add jaggery and water to a sauce pan and place it over medium heat. Stir occasionally until the jaggery is dissolved.
2. As soon as the syrup comes to a boil, turn the heat to low and stirring regularly cook it for 5 minutes.
3. Turn the heat off and add in the cream, whisking it thoroughly so that all the cream is evenly incorporated.
4. Crush seeds from the cardamom pods to a fine powder and add them to the pan followed by salt and ghee.
5. Give everything a good mix and place the pan on low heat once again.
6. Stirring continuously cook the sauce once again until it comes to a boil.
7. Turn off the heat and let the sauce cook to room temperature.
8. Store the sauce in a clean glass jar.

Notes

1. If you notice any impurities in your jaggery, once the jaggery is completely dissolved in water, you can turn off the heat and sieve it, before proceeding further.
2. Take out the cream and let it sit at room temperature for 15-20 minutes before you start to make the sauce.
3. If you are worried about the caramel seizing when you add the cream, wait for 2 minutes after switching off the jaggery syrup to add the cream and stir it in.
4. Jaggery already has natural salts. So this recipe will not need as much salt as a regular caramel sauce recipe. 
5. While it is cooling it in the pan, give the sauce a quick stir a couple of times. It will prevent a skin from forming on top.
6. You can also cool down the pan by placing it in a water bath.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.