Dry fruit sweets are made from cashew nuts, almonds, pista, and dried coconut kernal. These sweets do not contain any added flavors. Such sweets have a shelf life of 30 days.


These sweets are modern sweets and are readily available in all sweet shops across the country. They are used for Gift hampers for the festive season because they have a long shelf life and are not easily perishable.

These sweets are made into various shapes and colours. They are made in the shapes of some fruits like apple, strawberry etc.

Some famous dryfruit sweets include: kaju katli, anjir rolls,kaju anjeer moon , kesari kaju katli, anarkali, apple,butterscotch almond ,chocolate almond, dryfruit flower, kaju bonbon, kaju kalinger, kaju pista roll, kalash etc.

Some recipes for dry fruit sweets are as follows:

Almond Burfi
Ingredients
1 cup almonds 1 cup sugar
Milk enough to blend
Saffron a pinch
Ghee - 2 tblsp
Silver warq for decoration

Method
Soak almonds in boiling water for 5 minutes. Peel out the skin of the almonds. Blend the almonds and sugar in very little milk. Cook the mixture in a non -stick cooking pan stirring continuously. Add the ghee and saffron and cook till it forms a ball and comes clean. Spread the mixture on a greased cookie sheet and put a cling wrap on top of it and roll it will a rolling pin to spread. Decorate with silver paper. Cut to desired shapes.

Badam Burfi
Ingredients
1 cup Badam
1 and half cup sugar
Half cup Ghee

Method
Soak badam for two hours in hot water and peel the skin. Grind it into a thick paste with very little water. Make sugar syrup of single thread consistency and put the ground badam and keep stirring. Pour ghee if the mixture startes sticking to the sides. Keep stirring until it does not stick to the sides and forms as a ball and then put in a greased plate. Cut into diamond shape and decorate with silver foil.

Cashew Burfi
Ingredients
1 cup of cashews
1 cup of milk
1 1/2 cup of sugar
Cardamom powdered
3-4 tablespoons of ghee

Method
Soak cashews in the milk for 2-3 hr. of time. Then finely grind them. In a non-stick pan or in a heavy bottom pan add these with 3-4 tablespoons of ghee & cardamom powder. Stir them till it gets thickened. Before doing these just add little bit of ghee in a tray & once these mixtures get thickened, pour them in it. Cut them into small pieces as you wish. Either square or diamond.

Badam Roll
Ingredients
1 cup whole Almond
2 cups sugar
3 cups water
2 Tsp Ghee
1 Tsp. Kewda water
4 Tsp. Finely crushed raw almonds

Method
Soak almonds overnight. Peel them. Make single thread consistency sugar syrup using sugar and water. Let it cool. In the blender make a paste of peeled almonds using the sugar water. If required add more water with spoon. The paste should be fine. Cook the paste on medium fire, Keep stirring. After the paste changes color to off white then add 1 Tsp. Ghee. After the color is darker add the rest of the ghee. Stir well. After the almond mixture starts leaving the side of the pan, take it off the flame and let it cool. Add the Kewda Water. Make small elongated oval rolls with hand and roll them in the crushed almonds. Serve them cold.

Almond and Pistachio Dessert
Ingredients
4 tbsp Unsalted Butter.
1 cup ground Almonds.
2/3 cup single (light) Cream.
1 cup Sugar.
8 Almonds, chopped.
10 Pistachio Nuts, chopped.

Method:
Place the butter in a medium-sized saucepan, preferably non-stick. Melt the butter, stirring well. Gradually add the ground almonds, cream & sugar to the melted butter, stirring to combine. Reduce the heat & stir the mixture constantly for 10-12 minutes, scraping the bottom of the pan. Increase the heat until the mixture turns a little darker in colour. Transfer the almond mixture to a shallow serving dish & smooth the top of it. Decorate the top of the dessert with chopped almonds and pistachios. Leave the dessert to set for about 1 hour, then cut into diamond shapes or with variety of shaped pastry cutters of your choice & serve cold.