4 Serves
15 Mins
Heat the cooking oil in a deep-frying pot over medium-high heat.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
11 µg / 400 µgCalcium
64 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
90 mg / 420 mgPhosphorus
222 mg / 1,250 mgPotassium
342 mg / 4,700 mgSodium
6 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 gChop the almonds using a chef's knife and fry them in the hot oil until golden brown, then remove with a slotted spoon.
Fry the cashews and raisins in the same oil until golden, then remove and drain on paper towels.
Fry the flattened rice (poha) in small batches until they puff up and become crisp, then remove and drain on paper towels.
In a large mixing bowl, combine the warm fried rice flakes with the fried nuts, raisins, ground cardamom, and sugar, tossing until evenly coated.
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