Dried Nuts Raita Recipe
This sweet and savory Dried Nuts 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 (vegetarian, gluten-free).
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.
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Table of Contents
About Dried Nuts Raita
Raita is my favorite side dish for my summer meals, as it cools and gives 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 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.
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 – Dried fruits and nuts used in this raita are almonds, cashew nuts, 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 teaspoon sugar
- ½ teaspoon black salt
- ½ teaspoon regular salt
- ½ teaspoon roasted cumin powder
Step 2: Heat 2 tablespoon 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.
Tip – 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.
Step 7: Chill the raita for 1-2 hours.
Step 8: 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 add a special touch.
Storage Suggestions
I suggest you make this raita fresh, as it tastes the best that way.
But if you have leftovers, eat them within a day. Store in an air-tight 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. 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.
- Check for salt and add more if needed.
- Chill for 1-2 hours. Garnish with fresh mint and serve chilled.