I am obsessed with this homemade Nimco recipe. It’s spicy, tangy, and crunchy. Everything you’d want in a savory snack. And the best part? It’s easier than you think to make at home and ready in just 30 minutes!
WANT TO SAVE THIS RECIPE?
Enter your email address and we'll send it straight to your inbox!
What is Nimco?
If you don't know, Nimco is like trail mix. A savory South Asian version of trail mix, if you will. As with many of my recipes, I have to thank my aunt (Khala Ammi, as I call her) for this one. She has been making this for as long as I can remember, and with the holiday season approaching, I figured this would be the perfect little holiday gift for friends and neighbors. I finally set about writing down the recipe to share on the blog so you can make this and spread the joy, too.
What you will need to make Nimco at home
- Rice flakes: You can use rice crispy cereal from the store or puffed rice cereal. I prefer rice flakes because they absorb the spices (masala) better.
- Spices: Cumin, turmeric, red chili powder, paprika, salt. I also add a fresh jalapeño that I fry.
- Seeds and herbs – Mustard seeds and curry leaves give the distinct aroma and flavor found in store-bought Nimco
- Nuts – I add almonds and peanuts, but you can add cashews too.
- Sweeteners – A touch of cane sugar and raisins balance the flavors.
- Oil – A neutral oil like avocado would work best in this recipe.
- Citric Acid – This is what gives the Nimco its tanginess. I address substitution in the FAQ below.
How to make it
Preheat the oven to 350 degrees and roast the almonds. About 15 minutes. While the almonds are roasting, infuse the oil. Slice a green chili. I use a milder variety like jalapeño or Serrano. Set aside. Heat a small skillet or frying pan and, once hot, add the oil. Once the oil shimmers, add the green chili and fry till brown. Next, add the black mustard seeds, cumin seeds, and curry leaves. Stir to coat everything in oil and fry for about a minute on medium-low heat. Set this infused oil aside.
Now start assembling the dry ingredients. Roughly chop the roasted almonds. In a large bowl, add the rice flakes, nuts, spices, and raisins. Toss to combine, then add the infused oil a little at a time, tossing in between. Once the oil is combined with the dry ingredients, the Nimco will take on its signature golden color. Paprika is key to this, so don’t skip it.
Make it healthier
Most people buy pre-packaged Nimco from the store, but most brands have additives, and the ingredients are likely deep-fried, and that too in inflammatory oils like vegetable, soybean, or sunflower oil. With this recipe, you get to control the quality and quantity of the ingredients.
- Be mindful of the oil you use. Avocado oil is a great option as it is neutral in taste and has a smoke point of 500 degrees, so it is perfect for high-heat cooking.
- Make sure the rice flakes and nuts are roasted, not fried. I have a video about oils (I start talking about oils at 0:50). I also did a guest post for Urdu Mom about some common swaps we can make for a healthier South Asian lifestyle.
This recipe is an indulgence, so make sure when you do make this, you share it with others because I promise, it is very easy to overeat! Happy cooking and happy holidays!
Remember to leave a review when you make this; it is always a pleasure to see how it goes for you, and if you’re on Instagram, take a pic and tag me @eatdrinkpure so I can see your creation!
You’ll love these other Pakistani High Tea snacks
Homemade Nimco
Ingredients
- 1 cup almonds
- 1 jalapeno or any other mild green chili
- 4 tablespoons neutral oil I use avocado oil
- 11 big curry leaves
- 1 teaspoon cumin whole
- 1 teaspoon black mustard seeds
- 1 1/2 cup rice cereal / puffed rice can also be used
- 1 cup dry roasted peanuts
- 1/2 cup raisins
- 1 1/4 teaspoons turmeric
- 1 teaspoon paprika to give color
- 1 1/4 teaspoons red chili powder
- 1 teaspoon sea salt
- 2 teaspoons cane sugar
- 1/4 teaspoon citric acid
Instructions
- In a 350 degrees preheated oven, roast whole almonds for about 15 minutes.
- While the almonds are roasting, slice the jalapeno and set aside. Once the almonds are ready, give them a rough chop and set aside.
- Temper the Oil
- Heat the oil in a saucepan and add the jalapeno. Fry till blackened and then add the curry leaves, whole cumin, and mustard seeds. Turn off the heat and pour the tempered oil in a bowl and set aside.
- Assemble the Nimco
- In a large bowl add the rice crispies, nuts, raisins and all the spices and seasonings. Toss to combine everything and then pour the tempered oil little by little tossing to coat everything evenly.
- Toss for another few minutes to ensure everything is mixed evenly and let sit for a couple of hours to let the color come in.
- The color of the rice crispies will change to a golden yellow. It is now ready to eat. Store in an airtight container.
Video
Notes
- As per my khala’s instructions, if you want the golden color, adding paprika is key.
- Most citric acid today may be synthetic, so make sure yours is made of the real thing.
- I prefer rice flakes, but if you can’t find them where you live, you can use puffed rice as well.
Nutrition
shafaq says
I made this today and it tastes absolutely wonderful. So easy ,yet so flavorful!
Thank you for sharing these excellent recipes with us.
Zeeshan says
You are very welcome!Thank you so much for taking the time to give me feedback Shafaq, I truly appreciate it!?
Neelum says
So cooool!! Thank you so much for sharing – I’ve had this it’s delicious ?
Zeeshan says
Thanks so much for your comment Neelum! Means a lot! ❤️