Easy Kalonji Recipe – Indian Cardamom Pancakes with Sugar Syrup

Last Updated on 6 months ago by Neha Deshmukh

Easy Kalonji Recipe – Indian Cardamom Pancakes with Sugar Syrup

Hey everyone! If you’ve ever wandered through the bustling streets of India and caught a whiff of something sweet and slightly spiced frying, chances are you’ve been near someone making Kalonji. These little cardamom pancakes are a total comfort food for me – I first made them with my grandmother, and the smell instantly transports me back to her kitchen. They’re surprisingly easy to make, and absolutely delicious with a cup of chai. Let’s get started!

Why You’ll Love This Recipe

Kalonji are more than just pancakes; they’re a little piece of Indian culinary heritage. They’re wonderfully light and airy, with a delicate sweetness and a lovely hint of cardamom. Perfect for a quick breakfast, an afternoon snack, or even a festive treat. Plus, they come together pretty quickly – about 30 minutes of prep and another 30 for cooking.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful pancakes:

• 1 cup (packed) Unbleached all-purpose flour (about 120g)
• ½ cup Granulated sugar (about 100g)
• 1 Egg
• 3 Cardamom pods
• 3 drops Yellow food color (optional)
• 1 cup Water (240ml)
• 1 teaspoon Nigella seeds (Kalonji)
• ½ teaspoon Salt (about 3g)
• 2 cups Oil for frying (480ml)

Ingredient Notes

Let’s talk ingredients – a few little things can make all the difference!

Flour Type & Texture

I prefer using unbleached all-purpose flour for a slightly softer texture. You can also experiment with maida (Indian refined flour) for a more traditional result. Don’t overpack the flour when measuring; a light, fluffy cupful is what you’re after.

The Significance of Cardamom

Cardamom isn’t just about flavor; it’s considered a warming spice in Ayurveda. Crushing the pods yourself releases the most fragrant aroma – trust me, it’s worth the extra minute!

Understanding Nigella Seeds (Kalonji)

Nigella seeds, also known as kalonji, are tiny black seeds with a slightly peppery, onion-like flavor. They add a wonderful depth to the pancakes and are believed to have several health benefits. Don’t skip them – they’re what make Kalonji!

Regional Variations in Sweeteners

Traditionally, Kalonji uses granulated sugar, but you can experiment with jaggery (gur) for a more rustic, caramel-like sweetness. If using jaggery, you might need to add a little extra water to dissolve it properly.

Step-By-Step Instructions

Alright, let’s get cooking!

First, we’ll make the sugar syrup. In a saucepan, bring the water and sugar to a boil. Add the crushed cardamom pods and let it simmer for a few minutes until the sugar is completely dissolved. Remove from heat and let it cool completely. This is important – warm syrup will affect the batter consistency.

Now, in a large bowl, combine the flour, salt, and nigella seeds. Give it a good mix.

Crack in the egg and add the yellow food color (if using). Pour in about half of the cooled sugar syrup and mix well. You want to form a lump-free batter, so take your time and mix thoroughly.

Next, gradually add the remaining sugar syrup, stirring until you achieve a pancake-like consistency. It should be smooth and easily pourable.

Let the batter rest for at least 30 minutes. This allows the flour to hydrate and results in lighter, fluffier pancakes. I often let it rest for an hour if I have the time!

Heat the oil in a flat pan over medium heat (around 360°F or 180°C). Once hot, pour about ¼ cup (60ml) of batter into the oil. Don’t spread it – let it spread naturally!

Fry for about 2 minutes per side, or until golden brown and crispy.

Remove the Kalonji from the pan and drain excess oil using a slotted spoon. Transfer them to paper towels to absorb any remaining oil.

Repeat with the remaining batter. Serve warm and enjoy!

Expert Tips

• Oil Temperature is Key: If the oil isn’t hot enough, the Kalonji will absorb too much oil and become soggy. Too hot, and they’ll burn before they cook through.
• Don’t Overcrowd the Pan: Fry the Kalonji in batches to maintain the oil temperature.
• Resting the Batter: Seriously, don’t skip the resting time! It makes a huge difference.

Variations

Want to switch things up? Here are a few ideas:

Vegan Kalonji

Substitute the egg with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water. Let it sit for 5 minutes to thicken before adding to the batter.

Gluten-Free Kalonji

Use a gluten-free all-purpose flour blend. You might need to adjust the amount of liquid slightly to achieve the right consistency.

Adjusting Spice Levels

Feel free to add a pinch of nutmeg or a dash of cinnamon to the batter for a warmer spice profile. My friend loves adding a tiny bit of grated ginger!

Festival Adaptations (e.g., Diwali snack)

During Diwali, my family loves drizzling the Kalonji with a little rose-flavored sugar syrup for an extra festive touch.

Serving Suggestions

Kalonji are fantastic on their own, but they’re even better with…

• A steaming cup of masala chai
• A dollop of yogurt
• A sprinkle of powdered sugar
• A side of your favorite Indian pickle (yes, really!)

Storage Instructions

Leftover Kalonji can be stored in an airtight container at room temperature for up to 2 days. They’ll lose some of their crispness, but they’ll still be delicious. You can also reheat them in a dry pan or oven to crisp them up again.

FAQs

Let’s answer some common questions!

What is the best type of oil to fry Kalonji?
Vegetable oil, sunflower oil, or canola oil are all good choices. They have a neutral flavor and a high smoke point.

Can I make the batter ahead of time? If so, how long can it be stored?
Yes, you can! The batter can be stored in the refrigerator for up to 24 hours. Just give it a good stir before using.

What is the purpose of nigella seeds in this recipe?
Nigella seeds add a unique flavor and texture to the Kalonji. They also have a beautiful visual appeal.

Can I use a different food coloring?
Absolutely! You can use any food coloring you like, or omit it altogether.

How do I achieve the perfect golden-brown color when frying?
Maintain a consistent oil temperature and don’t overcrowd the pan.

What is the traditional accompaniment to Kalonji?
Traditionally, Kalonji is enjoyed with a cup of hot chai. But honestly, they’re good with just about anything!

Enjoy making these delicious Kalonji! I hope they bring a little bit of Indian sunshine into your kitchen. Let me know how they turn out in the comments below!