Mocha Coffee Pops & Cardamom Pistachio Cookies Recipe – Easy Indian Fusion

Last Updated on 6 months ago by Neha Deshmukh

Mocha Coffee Pops & Cardamom Pistachio Cookies Recipe – Easy Indian Fusion

Hello friends! I’m so excited to share this recipe with you – it’s a little bit of fun, a little bit of spice, and a whole lot of deliciousness. I came up with this combo because sometimes you just crave something cool and something comforting, right? These Mocha Coffee Pops are the perfect pick-me-up on a hot day, and the Cardamom Pistachio Cookies… well, they just smell like home. It’s an unexpected pairing, but trust me, it works beautifully!

Why You’ll Love This Recipe

This recipe is all about fusion – taking flavors from different worlds and bringing them together in a surprisingly harmonious way. The rich, chocolatey coffee pops are balanced by the warm, aromatic spices of the cookies. It’s a delightful treat for any occasion, and it’s sure to impress your friends and family. Plus, it’s a fun project to get the whole family involved in!

Ingredients

Here’s what you’ll need to make these delightful treats:

For the Mocha Coffee Pops:

• 2 cups International Delight iced coffee Mocha
• ¾ cup Heavy cream (about 177ml)
• 1 cup Chocolate chips (about 170g)
• 2.5 tablespoons Coconut oil (about 37ml)

For the Cardamom Pistachio Cookies:

• 1.25 cups All-purpose flour (about 156g)
• 8 Cardamom pods
• 0.66 cup Unsalted butter (about 156g)
• 1.25 tablespoons Ground rice (about 15g)
• 0.33 cup Icing sugar (about 63g)
• 2 tablespoons Brown sugar (about 25g)
• 0.5 cup Shelled roasted salted pistachio nuts, chopped (about 60g)
• 1 Free-range egg
• 0.75 teaspoon Vanilla extract (about 3.75ml)
• 0.25 teaspoon Salt (about 1.25g)

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• International Delight Mocha Iced Coffee: This is the star of the pops! It gives them that perfect mocha flavor without any extra work. You can find it in most supermarkets.
• Coconut Oil: I love using coconut oil for the chocolate shell on the pops because it gives it a nice sheen and a subtle coconut flavor. You can substitute with vegetable oil if you prefer, but the flavor will be slightly different.
• Cardamom: Oh, cardamom! This spice is huge in Indian cooking. We use it in everything from chai to desserts. The best cardamom comes from Kerala and Guatemala. Don’t skimp on quality – the flavor really shines through.
• Ground Rice: Also known as rice flour, ground rice adds a lovely delicate texture to the cookies. It’s commonly used in Indian sweets and baked goods. You can find it in Indian grocery stores or online. If you can’t find it, you can make your own by grinding uncooked rice in a food processor.

Step-By-Step Instructions

Alright, let’s get baking (and freezing)!

Making the Mocha Coffee Pops:

1. In a bowl, combine the International Delight Mocha iced coffee and heavy cream. Give it a good stir.
2. Pour the mixture into your popsicle molds. Don’t forget to add the popsicle sticks!
3. Freeze overnight, or for at least 6-8 hours, until solid.

Making the Cardamom Pistachio Cookies:

1. First, let’s get that cardamom flavor going. Crush the cardamom pods to get the seeds out, discard the skins, and grind the seeds into a fine powder. A mortar and pestle works best, but you can also use a spice grinder.
2. In a mixer, cream together the butter, ground rice, flour, salt, cardamom powder, brown sugar, and icing sugar. Mix until a dough starts to form.
3. Add half of the chopped pistachios to the dough and mix well.
4. Roll the dough into a log shape, wrap it tightly in cling film, and refrigerate for at least an hour. This makes it easier to slice later.
5. Take the chilled dough out and brush it with a beaten egg. Then, roll it in the remaining crushed pistachios.
6. Pop it back in the fridge for another 30 minutes to firm up.
7. Preheat your oven to 325°F (162°C). Slice the dough into ½-inch (1.25cm) thick rounds and place them on a baking sheet lined with parchment paper.
8. Bake for 18 minutes, or until the edges are golden brown. Let them cool completely on a wire rack before serving.

Finishing the Pops:

1. While the cookies are cooling, let’s finish the pops. Melt the chocolate chips and coconut oil in the microwave in 30-second intervals, stirring in between, until smooth.
2. Remove the frozen popsicles from the molds. Quickly dip each one into the melted chocolate to create a shell.
3. Return the chocolate-covered popsicles to the freezer for a few minutes to set the chocolate.

Expert Tips

• Don’t overmix the cookie dough! Overmixing can result in tough cookies.
• For extra flavor, toast the pistachios before chopping them.
• If your chocolate seizes up while melting, add a tiny bit more coconut oil.

Variations

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

• Vegan Cookies: Substitute the butter with vegan butter and the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
• Gluten-Free Cookies: Use a gluten-free all-purpose flour blend.
• Spice it Up: Add a pinch of cinnamon or nutmeg to the cookie dough for extra warmth. My grandmother always added a tiny bit of saffron!
• Festival Gifting: These cookies are perfect for gifting during Diwali or Eid. Package them in pretty boxes with a ribbon, and they’ll be a hit!

Serving Suggestions

These Mocha Coffee Pops and Cardamom Pistachio Cookies are best enjoyed together! Serve them with a cup of chai or a glass of cold milk. They’re also great for parties, picnics, or just a cozy night in.

Storage Instructions

• Mocha Coffee Pops: Store in an airtight container in the freezer for up to a month.
• Cardamom Pistachio Cookies: Store in an airtight container at room temperature for up to 3 days.

FAQs

Q: What is the best way to crush cardamom pods?

A: A mortar and pestle is ideal, but a spice grinder works too! Just make sure to remove the black seeds from the pods first.

Q: Can I use a different type of coffee for the popsicles?

A: Absolutely! You can use any coffee you like, but the International Delight Mocha gives it a really nice flavor.

Q: Can the cookie dough be made ahead of time?

A: Yes! You can make the dough a day or two in advance and store it in the fridge. Just let it sit at room temperature for a few minutes before slicing and baking.

Q: What is ground rice and where can I find it?

A: Ground rice is finely ground uncooked rice. You can find it in Indian grocery stores or online.

Q: How can I adjust the sweetness of the cookies?

A: Reduce the amount of icing sugar or brown sugar. You can also add a pinch of salt to balance the sweetness.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!