The small, round, almond-flavoured seeds of the chironji tree (Buchanania lanzan), used as a delicate nut garnish in Indian sweets and rich dishes. Lentil-sized and pale tan, they are lightly roasted to bring out a soft, almond-like aroma and scattered over kheer, custards, korma and pulao. They are prized in Parsi and Mughlai cooking for their gentle, buttery taste.
Where it comes from
The almond-like seed of the chironji tree, used as a nut garnish in Parsi, Mughlai and Indian sweet cooking.
In the kitchen
Lightly roasted and scattered over kheer, custards, korma and pulao as a delicate nut garnish.
Nutrition (per 100g)
~656kcalCal
~19.0gProtein
~59.0gFat
~12.0gCarbs
~4.0gFiber
AI-estimated; model and run unavailable.
