Saffron black cardamom fudge

Preparation info
  • Makes about


    • Difficulty


    • Ready in

      35 min

Appears in
Andaza: A Memoir of Food, Flavour and Freedom in the Pakistani Kitchen

By Sumayya Usmani

Published 2023

  • About

This recipe is based on my mother’s fudge; the flavour of black cardamom becomes intense when heated, so don’t be tempted to add more than a few seeds from the pod –you can use the rest in pullao or to make chai.


  • 1 black cardamom pod, cracked open, 3–4 seeds extracted and ground
  • 350 g (12


  • Line a 20 cm (8 inch) square tin with baking paper and set aside.
  • Put the cracked cardamom pod and the ground seeds into a non-stick or heavy-based saucepan with the condensed milk, milk, butter and sugar. Stir over medium heat until the butter has melted and the sugar has dissolved, then bring to a steady boil, stirring constantly.
  • Let the mixture boil