Serves: 4
Total Calories: 337
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.
This Himachali Nuts recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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