Ingredients

• Cashew nuts -100 g
• Almonds - 100 g
• Peanuts - 200 g
• Ghee -2 tbsp
• Chilli powder - 2 tsp (to taste)
• Garam masala powder -1 tsp
• Curry leaves - 6 to 8
• Rice crispies - 100 gm (aval or pori)
• Salt

How to Make Kaju Badam Masala

• Clean and remove skins from nuts.
• Cook cashew on high for 3 minutes, turning nuts after 1 minute to prevent burning.
• Cook almonds the same way.
• Peanuts need at least 5 mins.
• Keep turning nuts so that they cook evenly.
• In a larger mixing bowl, melt ghee by cooking on high for 1 minute.
• Add spices and torn curry leaves.
• Heat for 1 minute on high.
• Mix in rice crispies, nuts and stir well.
• Cook on high for 2 mins.
• Stir and take out of oven.
• Sprinkle salt to taste.
• Cool and bottle in an air tight container.
• If nuts and crispies soften, recrisp them by heating for 1-2 mins on high.