Dry Fruit Bar

About Dry Fruit Bar

Ingredients

• Pistachios, chopped 1 cup
• Almonds, chopped 1 cup
• Cashewnuts, chopped 1 cup
• Puffed rice (kurmura) 1 cup
• Jaggery, chopped ½ cup
• Honey 1 tbsp
• Sugar 1 tsp
• Butter to grease

How to Make Dry Fruit Bar (Stepwise Photos)

Method

1. Roast pistachios, almonds, cashewnuts separately in a non-stick pan and transfer into a mixing bowl.
2. Roast puffed rice and transfer them to into the same pan and mix everything well.
3. Put jaggery in the same pan and cook till it melts. Add honey and sugar and mix well.
4. Add the mixture of roasted dry fruits and puffed rice and mix well.
5. Grease an aluminum tray with butter and pour this mixture into it and spread evenly. Let the mixture set at room temperature.
6. Once set, cut them into bars, arrange them on a serving platter and serve.

Additional Tips and Tricks

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Chef Shipra Khanna

Winner of Masterchef 2

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps