Glossary of frequently used dry fruits in indian recipes is listed here.
- Almond – Badam (basically used in most of indian sweets or goes well with milk as badam-milk or sometimes soaked overnight in water and had in morning. you can also make almond halwa or mango almond smoothie
- Apricot – Khubani (used in cakes, sweets. one of the famous hyderabadi recipe made from Apricot is Khubani Ka Meetha.)
- Cashewnuts – Kaju (used in most of indian sweets, special cashewnut based burfi called ‘katli‘ and in goa cashewnut is used to make a special liquor called feni.)
- Dates – Khajoor (usually eaten directly or added in cakes or sweets. There is a indian sweet chutney which is made from dates and tamarinds and usually had with chaat recipes like aloo tikki, sev puri, bhel puri etc)
- Dried Figs – Anjeer (Used in Ice Creams, Milk Shake, Kulfi)
- Walnuts – Akhrot (usually added to cakes and also eaten directly)
- Peanuts – Moongphali (usually used in making savory dishes, chutneys, sometimes also added to dals/lentils and also eaten directly or can be eaten as roasted spiced peanuts)
- Pine Nuts – Chilgoze, Nioze
- Pistachios – Pista.
- Raisins – Kishmish, Munacca
- Saffron – Kesar. (One of the most expensive spices grown in kashmir and majorly used in most of indian sweets and also in rice based dishes like biryani and pulao).
- Water Melon seeds – Magaz. (Usually used in Sweets and Halwa).
- Chirongi or Charauli – They are small rounded brownish nuts. Used in puddings, halwas or pulaos. I have not heard any english name for it.
Dry Fruits are very commonly used in indian recipes, cakes or halwas as they give rich taste to the food.
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