Serves: 5
Total Calories: 1,499

1/2 cup raw pistachio nut
1/2 cup , shelled raw almonds
1 teaspoon coarsely ground green cardamom seeds, , or more to taste
2 cups stone-ground durum whole wheat flour
1/4 to 1/3 cup melted Indian Clarified Butter (ghee)
1 cup sugar

1. In a food processor, process the pistachios and almonds until coarsely ground. Transfer to a bowl and mix in the cardamom seeds.

2. Place the flour and ghee (or clarified butter) in a large wok (not nonstick) and roast, stirring constantly with a slotted spatula, over medium-high heat until heated through, then over medium-low heat until a very fragrant smoke arises from the wok and the flour turns a rich golden color, 12 to 15 minutes.

3. Mix in the sugar and the nuts and roast, stirring, about 1 minute. Let cool and serve at room temperature, or store in an airtight container about 1 month at room temperature, or about 3 months in the refrigerator.

VARIATION: For added flavor and enhanced presentation, add 1/4 teaspoon crushed saffron threads and 1/4 cup melon seeds (char magaz, 05- Spices and Herbs Guide from INFORMATION AND SPECIAL TECHNIQUES) during the last 3 to 5 minutes of cooking.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 1,499
Calories from Fat: 1,127

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