Dry fruit sweets are made from cashew nuts, almonds, pista, and dried coconut kernal. These sweets do not contain any added flavours. 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 during 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 of the famous dry fruit sweets include: kaju katli, anjir rolls, kaju anjeer moon, kesari kaju katli, anarkali, apple, butterscotch almond, chocolate almond, dry fruit flower, kaju bonbon, kaju kalinger, kaju pista roll, kalash etc.
Some recipes of dry fruit sweets are as follows:
Almond Burfi Ingredients:
•One cup almonds
•One cup sugar
•Milk enough to blend
•Saffron a pinch
•Ghee - two 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 with a rolling pin to spread. Decorate with silver paper. Cut to desired shapes.
Badam Burfi Ingredients:
•One cup badam
•One 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 starts 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:
•One cup of cashews
•One cup of milk
•One and half cup of sugar
•Cardamom powdered
•Three-four 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 and cardamom powder. Stir them till they get thickened. Before doing these, just add little bit of ghee in a tray and once these mixtures get thickened, pour them in it. Cut them into small pieces as one wishes.
Badam Roll Ingredients:
•One cup whole almond
•Two cups sugar
•Three cups water
•Two tablespoons ghee
•One tablespoon kewda water
•Four tablespoons 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 colour to off white then add 1 tsp. ghee. Once the colour 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 and sugar to the melted butter, stirring to combine. Reduce the heat and 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 and smooth the top of it. Decorate the top of the dessert with chopped almonds and pistachios. Leave the dessert to set for about an hour and then cut into diamond shapes or with variety of shaped pastry cutters as per choice and serve cold.
