I am absolutely obsessed with this homemade nimco recipe. For those of you who don’t know, nimco is much like trail mix. A South Asian version of trail mix if you will.
Perfect for gift giving
As with many of my recipes I have my aunt (khala ammi as I call her) to thank 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 and so I set about writing down the recipe so that you can make it and spread the joy to yours.
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 soybean, cottonseed etc. With this recipe you get to control the quality and quantity of the ingredients. I am mindful of the oil I use and the rice flakes and nuts are roasted rather than fried. I have a video talking about oils that you can watch here ( I start talking about oils at 0:50 ). I also did a guest post for Urdu Mom talking about some common swaps we can make for a healthier South Asian lifestyle here. You can also check out this post on my Instagram feed for a quick lesson on good vs bad sources of fat. Do have a look if you want to learn why it is important to switch to healthier cooking oils.
- 1 cup almonds
- 1 jalapeno or any other mild green chili
- 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
- 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 sauce pan 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.
- 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.
- Enjoy yourself and share with others by pouring into jars of choice.
1. As per my khala's instructions, if you want the golden color, adding paprika is key.
2. Most citric acid today may be synthetic so make sure yours is made of the real thing. Find authentic citric acid here.
3. I prefer rice flakes but if you can't find it where you live, you can use puffed rice as well.
This recipe is definitely 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!