on May 12, 2021, Updated Sep 27, 2023
About Dried Nuts And Fruits Raita
Raita is my favorite side dish with my summer meals, as they cool and give instant relief from all the heat. Therefore, every lunch meal has a different type of raita prepared at home. But then there are festive meals when I like to make something unique and special. And that’s when I made my all-time favorite, “Dried Nuts And Fruits Raita.” This raita recipe is perfect to make for festivals or special occasions. It tastes sweet and savory, with a great crunch from the nuts. This raita recipe is vegetarian and gluten-free. You can make it vegan, too. Double or triple the recipe as per your requirements. In summer, delicious raita makes a great side dish with your meals. Try some of my other raita recipes too.
Boondi Raita Kaddu Ka Raita Burani Raita Cucumber Raita Aloo Raita Mango Raita Beetroot Raita Mooli Raita Banana Raita
Ingredients
Yogurt (Dahi, Curd) – Always use whole milk yogurt (full-fat yogurt) for that perfect creamy texture. Cream – To make the raita creamier, add some unsweetened heavy cream. This is optional, but if you are making it for a special occasion, why not make it even richer? Dried Nuts and Fruits – Dried fruits and nuts used in this raita are almonds, cashew nuts, walnuts, pistachios, chironji, and raisins. They all are cooked in ghee and then added to the raita. Chironji is a seed used in Indian cooking. If it is not available, you can skip it. Ghee – Use only ghee (not oil) for frying the nuts. Mint – At the end, garnish it with some fresh mint leaves. It adds a nice refreshing flavor and also compliments the nuts and yogurt well. Others – You will also need sugar, black salt, regular salt, and roasted cumin powder. You can also add a little red chili powder if you want a twist of spiciness in it.
How To Make Dried Nuts And Fruits Raita
Whisk
2 cups plain yogurt ¼ cup unsweetened heavy cream 2 teaspoon sugar ½ teaspoon black salt ½ teaspoon regular salt ½ teaspoon roasted cumin powder
in a medium-sized mixing bowl using a wire whisk until the sugar is dissolved and the yogurt is creamy. Set aside. Heat 2 tablespoon ghee in a small skillet over medium-high heat. When the ghee is hot, add
1 tablespoon crushed almonds 1 tablespoon crushed cashew nuts 1 tablespoon chironji 1 tablespoon crushed walnuts 1 tablespoon crushed unsalted pistachios
and fry until slightly browned (1-2 minutes), stirring frequently. Add 1 tablespoon raisins and fry until they plump up (20-30 seconds). Pour the fried fruits and nuts along with the ghee over the yogurt and mix well. Tip – Save some of the fried nuts and fruits to garnish the raita later. If the raita is too thick, you can thin it down with some water or milk. Check for salt and add more if required. Chill the raita for 1-2 hours. Garnish with fresh mint leaves and serve chilled.
Serving Suggestions
Serve this raita with your festive meals, special meals, or just with your weekend meals to serve something special and unique.
Storage Suggestions
I suggest you make this raita fresh, as it tastes the best that way. But in case you have leftovers, eat them within a day. Store in an air-tight container in the fridge.
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