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.
- 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 ‘kaju katli’ and in goa, cashew fruits are 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, Smoothie, Parfait)
- 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, pulao and in making Saffron Rice).
- Water Melon seeds – Magaz. (Usually used in Sweets and Halwa). e.g. used in motichoor ladoo.
- 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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