Serves: 5
Total Calories: 80
1. Prepare the saffron. Then, in a spice grinder or in a small food processor, pulse together the pistachios, almonds, and cashews in one or tow batches, to make a coarse powder.
2. Mix in the green and black cardamom seeds and the saffron. Store in an airtight container, about 3 months in the refrigerator or 1 year in the freezer.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Dessert Masala recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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