Fried Almonds and Raisins

Name: Fried Almonds and Raisins
Ingredients: 2 ounces Almonds (Originally 'navtank' (approx 2 oz or 58g). Use fresh almonds.); 2 ounces Raisins (Kishmish) (Originally 'navtank' (approx 2 oz or 58g).); 2 ounces White sugar (Originally 'navtank' (approx 2 oz or 58g). Use fine granulated or powdered sugar.); 4 tablespoons Ghee (Originally 'navtank' (approx 2 oz). Used for frying.)

This traditional Parsi sweet snack features crunchy, golden-fried almonds and plump raisins coated in fine sugar. The nuts are fried in ghee to a deep brown hue, offering a rich, nutty flavor that contrasts perfectly with the sweet, chewy raisins. It can be enjoyed on its own as a delightful treat or used as a decadent filling for pastries like samosas.

Ingredients

2 ounces Almonds (Originally 'navtank' (approx 2 oz or 58g). Use fresh almonds.)
2 ounces Raisins (Kishmish) (Originally 'navtank' (approx 2 oz or 58g).)
2 ounces White sugar (Originally 'navtank' (approx 2 oz or 58g). Use fine granulated or powdered sugar.)
4 tablespoons Ghee (Originally 'navtank' (approx 2 oz). Used for frying.)

Instructions

1Blanch the almonds in hot water to loosen the skins, then peel, wash, and wipe them completely dry. Slice each almond in half horizontally.
2Clean the raisins, wash them briefly, and dry them thoroughly.
3Heat the ghee in a pan (kadai) over medium-high heat until it begins to smoke. Add the prepared almonds and stir continuously with a slotted spoon. Fry until they turn a deep golden-brown color. Remove immediately with the slotted spoon to drain excess ghee.
4Return the pan to the heat. Once the ghee is hot again, add the raisins. Fry briefly until they puff up and turn reddish. Do not allow them to turn black or burn. Remove immediately with a slotted spoon.
5Combine the fried almonds and raisins in a bowl. Add the sugar and toss to coat evenly. Serve as a sweet snack or use as a filling for samosas (singar) or pastries.