Lentil sized, pale, slightly falttened and almond flavored ‘Chironji nuts’ (چرونجي) (botanical name: Buchnan lanzan) (also known as chirolo or charooli or charoli or cudapah almond), are the kernels of a tree native to Southern Asia. These nuts are rich in sweet-oils and very expensive.
They are are usually pureed and added to kababs and qormas to impart a nutty flavor, volume and creaminess to the gravy. They are also sometimes dry-roasted and used as a garnish for some desserts and a few savory dishes. For appeal they are also used peeled. To peel the coverings of chironji, soak them in cool fresh water overnight at room temperature and the next day, rub away the skins in a kitchen towel. The peeled chironji nuts are lightly stir fried in oil and used as a garnish in desserts like Sheer Qurma. Look for Chironji nuts at Indian grocery stores. Store them in the freezer to preserve their flavor and for a long life.