Dried Nuts Raita Recipe
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This sweet and savory dried nuts raita is loaded with goodness. It will be a good addition to your festive or special meals. Here is how to make it.
In summer, delicious raitas are a great side dish with your meals. Try some of my other raita recipes too: Boondi raita, kaddu ka raita, cucumber raita, aloo raita, and mango raita.
Quick Look: Dried Nuts Raita
Prep Time: 5 minutes
Cook Time: 10 minutes
Cooling Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4 people
Calories: Approx. 350 per serving
Dietary Info: Vegetarian, gluten-free
Skill Level: Easy
Tools Needed: Mixing bowl, wire whisk, small skillet for frying nuts.
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Table of Contents
Raita is my favorite side dish for summer meals, so every lunch features 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 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.
Ingredients
- Yogurt (Dahi, Curd) – Always use whole milk yogurt (full-fat) for a rich, 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 used in this raita are almonds, cashews, walnuts, pistachios, chironji, and raisins. They are all 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 – Garnish with fresh mint leaves. It adds a nice, refreshing flavor and also complements 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 for a bit of spice.
How To Make Dried Nuts Raita
Step 1: Whisk the following ingredients in a medium mixing bowl with a wire whisk until the sugar dissolves and the yogurt is creamy. Set aside.
- 2 cups plain yogurt
- ¼ cup unsweetened heavy cream
- 2 teaspoons sugar
- ½ teaspoon black salt
- ½ teaspoon regular salt
- ½ teaspoon roasted cumin powder
Step 2: Heat 2 tablespoons of ghee in a small skillet over medium-high heat.
Step 3: When the ghee is hot, add the following ingredients and fry until slightly browned (1-2 minutes), stirring frequently.
- 1 tablespoon crushed almonds
- 1 tablespoon crushed cashew nuts
- 1 tablespoon chironji
- 1 tablespoon crushed walnuts
- 1 tablespoon crushed unsalted pistachios
Step 4: Add 1 tablespoon raisins and fry until they plump up (20-30 seconds).
Step 5: Pour the fried fruits and nuts, along with the ghee, over the yogurt and mix well.
Save some of the fried nuts and fruits to garnish the raita later.
Step 6: If the raita is too thick, thin it with 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 festivals, special occasions, or weekend meals to add a special touch.
Storage Suggestions
I suggest you make this raita fresh, as it tastes best that way.
But if you have leftovers, eat them within a day. Store in an airtight container in the fridge.
Other Raita Recipes We Recommend
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Dried Nuts Raita Recipe
Ingredients
- 2 cups plain yogurt (dahi, curd)
- ¼ cup unsweetened heavy cream
- 2 teaspoons sugar
- ½ teaspoon black salt
- ½ teaspoon regular salt (or to taste)
- ½ teaspoon roasted cumin powder
- 2 tablespoons ghee
- 1 tablespoons crushed cashew nuts
- 1 tablespoons crushed almonds
- 1 tablespoons chironji
- 1 tablespoons crushed walnuts
- 1 tablespoons crushed unsalted pistachio
- 1 tablespoons raisins
- mint leaves (for garnishing)
Instructions
- Whisk yogurt, cream, sugar, black salt, regular salt, and roasted cumin powder in a medium-size mixing bowl using a wire whisk until sugar is dissolved and yogurt is creamy. Set aside.
- Heat ghee in a small skillet over medium-high heat.
- When the ghee is hot, add almonds, cashew nuts, chironji, walnut, and pistachios and fry until slightly browned (1-2 minutes), stirring frequently.
- Add raisins and fry until they plump up (20-30 seconds).
- Pour the fried dry fruits and nuts along with the ghee over the yogurt and mix well.
- If the raita is too thick, you can thin it down with some water or milk.
- Check for salt and add more if needed.
- Chill for 1-2 hours. Garnish with fresh mint and serve chilled.
