Gulf-Style Fried Nut Rolls (Nashab)

Combine chopped cashews, walnuts, sugar, and cardamom in a bowl. Mix thoroughly until the sugar coats the nuts evenly.

Cut phyllo sheets into rectangles measuring 15cm x 20cm. Keep unused sheets covered with a damp towel to prevent drying - phyllo dehydrates rapidly and becomes brittle.

Place one phyllo rectangle with the narrow edge facing you. Spread 10g (about 2 teaspoons) of nut mixture across the width, leaving 1cm borders on all sides. (Weighing the filling ensures consistent rolls and prevents bursting during frying)

Brush the side edges lightly with water. Roll tightly from the narrow edge toward you, then brush the final edge with water and press to seal completely.

Repeat with remaining phyllo and filling. You should have 8 rolls total.

Heat oil to exactly 190°C (375°F) using a thermometer. Fry rolls in batches for 2-3 minutes until golden brown, turning once if needed for even color. (Temperature control is critical - too low and they absorb oil, too high and they burn before the phyllo crisps properly)

Transfer to paper towels and drain completely. Cool before storing in an airtight container.