Dry Fruit Raita

This sweet and salty dry fruit raita is loaded with the goodness of dry fruits and nuts. It will be a good addition to your festive or special meals. Here is how to make it.

In summers, 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, Mix Fruit Raita, and Mango Raita.

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• About This Recipe
• Ingredients
• How to make Dry Fruit Raita?
• Storage Suggestions
• Serving Suggestions
• You might also like
• Recipe Card

About This Recipe

Raita is my favorite side dish to make with my summer meals, as they are cooling and give instant relief from all the heat. Therefore, with every lunch meal, there is a different type of raita prepared at home.

But then there are festive meals when you need something unique and special. And that’s when I make my all-time favorite “Dry Fruit Raita”. This raita is for royalty or special occasions, as they are filled with the goodness of nuts. This one is sweet and salty in taste with a great crunch from the nuts.

Dry fruit raita is very unique if you compare it with other raita recipes. This is my go-to raita to serve in my Diwali menu because something so rich and royal is a must to be included in the meal of one of the biggest Indian festivals.

It is super easy and takes less than 15 minutes to get it ready. So next time you host a dinner, and North Indian food is on the menu, then you have to definitely try this dry fruit and nut raita.

This Dry Fruit Raita is,

• Unique
• Rich
• Loaded with nuts
• Delicious
• Perfect for special occasions

Ingredients

Yogurt – Always use whole milk (full-fat) yogurt for that perfect creamy texture.

Cream – To make it even creamier, add in some heavy cream. This is optional, but if you are making it for a special occasion, why not make it even richer.

Dry Fruits – Dry fruits and nuts used in this raita are almond, cashew, 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 really well.

Others – Apart from the above-mentioned ingredients, you will 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 Dry Fruit Raita?

Whisk 2 cups yogurt, ¼ cup heavy cream, 2 teaspoon sugar, ½ teaspoon black salt, regular salt to taste, and ½ teaspoon roasted cumin powder in a medium-size mixing bowl using a wire whisk until sugar is dissolved and 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, and 1 tablespoon crushed unsalted pistachios and fry until slightly browned (1-2 minutes).

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. Save some of the fried dry fruits to garnish the raita later. If the raita is too thick, you can thin it down with some water or milk.

Chill for a few hours. Garnish with fresh mint and remaining dry fruits and serve.

Storage Suggestions

I would 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.

Serving Suggestions

Serve this raita along with your festive meals, special meals, or just with your weekend meals to serve something special and unique on the side.

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