Dry Fruits Treats
Top Rated Recipe
Key Details:
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prep time: 25 minutes
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Cook time: 15 minutes
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Difficulty Level: Easy
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Course: Dessert
Cuisine: Fusion
Key Ingredients:
Cashewnuts
Almonds
Walnuts
Raisins
Desiccated coconut
Oats
Honey
Sugar
Butter
Milk
About Dry Fruits Treats
Table of Contents
This dry fruit treat is absolutely delicious and a power house of nutrients
Read More- Cahewnuts, chopped ¼ cup
- Walnuts, chopped ¼ cup
- Almonds, chopped ¼ cup
- Raisins ¼ cup
Step 1. Dry roast the oats in a non-stick pan.
Step 2.Take cashewnuts, walnuts, almonds and raisins in a bowl, add roasted oats desiccated coconut and mix well.
Read MoreIngredients
- Cahewnuts, chopped ¼ cup
- Walnuts, chopped ¼ cup
- Almonds, chopped ¼ cup
- Raisins ¼ cup
- Desiccated coconut ¼ cup
- Oats ¼ cup
- Honey 2 tbsps
- Butterscotch sauce
- Sugar ¾ cup
- Butter 2 tbsps
- Milk ½ cup
How to Make Dry Fruits Treats (Stepwise Photos)
Method
- Dry roast the oats in a non-stick pan.
- Take cashewnuts, walnuts, almonds and raisins in a bowl, add roasted oats desiccated coconut and mix well.
- To make butterscotch sauce, heat sugar in another non-stick pan on low heat, stirring continuously so that sugar does not stick to the pan. Add butter and milk and mix well. Cook for a minute and remove the hot butterscotch sauce in a bowl.
- Pour the butterscotch sauce over the dry fruit mixture, add honey and mix well and set aside to cool.
- Divide the mixture into walnut sized portions and shape them into ovals. Roll them in desiccated coconut powder spread on a plate till they are well coated. Keep them on a serving platter and serve.
Additional Tips and Tricks
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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
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