Heletal Vasavada’s Pistachio Cardamom Crinkle Cake

Hetal Vasavada from San Francisco, California, created a pistachio cardamom phyllo cake inspired by the Indian dessert gulab jamun. The cake is made with a milkfat doughnut soaked in a saffron, cinnamon, cardamom, and rose water syrup. To complete the dessert, a creamy cardamom custard is made. The phyllo layers are soaked with the saffron, cinnamon, and rose syrup to capture the flavors of gulab jamun. The recipe for the Pistachio Cardamom Crinkle Cake includes ingredients such as phyllo dough, walnuts, butter, milk, eggs, sugar, vanilla extract, cardamom, salt, water, lemon juice, cinnamon, saffron, and rose water. The cake is prepared by layering phyllo dough with pistachios, baking it, pouring custard over it, and drizzling with a simple syrup made with water, sugar, lemon juice, cinnamon, saffron, and rose water. The cake is served chilled after cooling at room temperature.