HIMACHALI NUTS

Himachali Nuts image

Number Of Ingredients 9

4 cups (1 recipe) Steamed Basmati Rice (Absorption Method)
1/3 cup raw cashew nuts, coarsely chopped
1/3 cup , raw almonds, , coarsely chopped
1/3 cup raw pistachio nut, coarsely chopped
1 1/2 cups sugar
1 cup water
1 teaspoon ground green cardamom seeds
1 teaspoon fennel seeds
1/4 teaspoon saffron threads

Steps:

1. Prepare the rice. Then place all the nuts in a small nonstick skillet and dry-roast, stirring and shaking the skillet, over medium-low heat until fragrant and golden, about 3 minutes. Remove from the heat and cool.2. Place the sugar, water, cardamom seeds, fennel seeds, and saffron in a medium wok or saucepan and boil over medium-high heat about 2 minutes, then reduce the heat to medium-low and cook until the mixture forms a thick syrup, about 5 minutes.3. Mix in the cashews, almonds, and pistachios and cook 1 minute. Meanwhile, place the rice in a serving dish. Pour the nuts and the syrup over the rice and serve. Or ladle over individual servings of rice.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves