Share
There are several facets to the cultural, nutritional, and symbolic importance of dry fruits in Indian cuisine. The richness, flavour, and hint of luxury that their incorporation into different cooking techniques brings to the colourful and varied tapestry of Indian cuisine. These are a few Indian royal dishes that use dry fruits.
1. Badam Halwa: Almond halwa, also known as badam ka halwa, is a rich and creamy Indian dessert renowned for its velvety texture and rich flavour. The main ingredient, badam (almonds), gives the halwa a flavorful, nutty richness. Ground almonds are used to create the creamy, velvety texture that defines badam ka halwa. Sugar is used to sweeten the halwa, giving it a delightful sweetness that goes well with the nuttiness. The halwa gains a delightful fragrance from the addition of ghee, or clarified butter. Cardamom is frequently added to add a hint of citrusy undertone and warmth. Saffron threads are added to some recipes to give them a golden colour and a subtle floral flavour.
2. Dates & Nuts Ladoo: The combination you mentioned ("dates & nuts ladoo ka halwa") appears to be a little unclear. Indian sweets come in two different varieties: ladoo and halwa. I can, however, give you details on the flavours and advantages of dates and nuts in separate ladoo and halwa recipes. The dates in dates and nuts ladoo usually give it a naturally sweet flavour. Nuts like pistachios, cashews, and almonds add a rich, nutty flavour to the dish. This mixture produces a satisfyingly chewy sweet treat. The combination of nuts and dry fruits used to make halwa gives it an incredibly rich and creamy flavour. The preparation's use of sugar or other sweeteners provides the sweetness, while the nuts give the dish a crunchy texture.
3. Shahi kulfi: The traditional Indian dessert Shahi Ladoo has an opulent, rich flavour. The inherent sweetness of Shahi Ladoo is derived from components like sugar and jaggery. The addition of different nuts, including cashews, pistachios, and almonds, gives the flavour a delicious nuttiness. Shahi Ladoo benefits from the addition of cardamom, a popular spice in Indian sweets, which gives the dish a fragrant and aromatic quality. Clarified butter, or ghee, is an essential component that gives the ladoo an extra-indulgent, rich flavour. Some recipes call for rose essence or saffron threads, which give the dessert a delicately floral flavour. Shahi Ladoo, when cooked correctly, has a texture that melts in your tongue, making it a luscious and fulfilling treat.
4. Dry Fruit Chikki: The flavour of dry fruit chikki is nutty and sweet. The sweetness of the sugar or jaggery naturally balances the richness of the dried fruits. Chickpeas are renowned for their crisp texture. Every bite has a pleasing crunch from the nuts and dry fruits. A variety of nutty tastes can be found in dry fruit chikki, depending on the combination of dry fruits used. Almonds, for instance, add a rich, slightly bitter flavour, and cashews, a mild, creamy flavour. A subtle caramel note is added to the overall taste of the chikki during the preparation process when the jaggery or sugar is caramelised. Certain recipes call for the addition of spices like nutmeg or cardamom, which add warm, aromatic notes to the flavour profile.
Video Credit: Youtube/Herbbs Kitchen
5. Fig and Walnut Pudding: A delicious dessert that combines the rich, nutty flavour of walnuts with the natural sweetness of figs is called fig and walnut pudding. Figs give the custard a naturally sweet taste that is luscious and fruity. The nutty flavour and satisfying crunch of walnuts enhance the overall flavour, giving it depth and richness. The custard is moist and dense, with flavorful and satisfying bites thanks to the walnuts and figs combination. The use of caramelised sugar or the figs' inherent sweetness may introduce caramel notes, depending on the recipe. The fig and walnut pudding goes well with custard, vanilla ice cream or a dollop of whipped cream, among other accompaniments.
6. Dry Fruit Kheer: A rich and decadent Indian dessert, dry fruit kheer is made by simmering rice or vermicelli in milk, adding sugar to sweeten it, and then flavouring it with a variety of dry fruits and aromatic spices. Dry fruit kheer has a deliciously creamy, sweet, and nutty flavour combination. Rice or vermicelli is cooked slowly in milk to give dry fruit kheer its rich, creamy texture. In order to get a thick and velvety consistency, the milk is frequently reduced. The recipe calls for either sugar or condensed milk, which gives it its sweetness. It balances the milk's richness and enhances the natural sweetness of the dried fruits. Cardamom and, on occasion, saffron or nutmeg are added as aromatic spices.
