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A simple, crunchy, and elegant mix of toasted nuts and seeds. This versatile garnish adds a delightful texture and richness to Indian sweets like kheer, halwa, or even savory dishes like pulao.
Prepare the nuts. If using whole nuts, finely chop the almonds, cashews, and pistachios to your desired size. You can also use pre-slivered or flaked nuts to save time.
Toast the garnish (optional but recommended). Heat 1 tsp of ghee in a small pan over low heat. Add the chopped nuts and melon seeds. Sauté for 2-3 minutes, stirring constantly, until they turn light golden and become fragrant. Be careful not to burn them. Turn off the heat and add the raisins. The residual heat will plump them up slightly.
Combine and store. Allow the toasted mixture to cool completely. Once cool, mix in the cardamom powder. Store the dry fruit garnish in an airtight container at room temperature for up to 2 weeks.
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A simple, crunchy, and elegant mix of toasted nuts and seeds. This versatile garnish adds a delightful texture and richness to Indian sweets like kheer, halwa, or even savory dishes like pulao.
This indian recipe takes 10 minutes to prepare and yields 8 servings. At 54.33 calories per serving with 1.72g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
This recipe is naturally vegan if you skip the ghee for toasting. Dry roast the nuts in a pan instead.
For a nut-free version, use a mix of seeds like pumpkin seeds, sunflower seeds, and melon seeds. Toast them lightly.
To make a savory garnish for pulao or biryani, omit the raisins and cardamom. Instead, toast the nuts with a pinch of salt and black pepper.
For a no-cook version, simply mix the chopped raw nuts and raisins with cardamom powder. It will be less aromatic but still adds a nice crunch.