Walnuts & Indian Sweets: A Match Made In Heaven!

લાઇફ સ્ટાઇલ સમાચાર


The month of August marks the beginning of a series of festivities across the country. From Ganesh Chaturthi to Dussehra and Diwali, August heralds the arrival of one happy occasion after another. From delicious halwas to lip-smacking barfis, Indian households truly come alive with the fragrance of wonderful sweetmeats come August.

Here are the recipes packed with the added crunch of walnuts to amp up your favorite Indian sweets and make your celebrations special.

Chhattisgarh Ki Dehrori – Chef Varun Inamdar


For the batter

1 cup Rice

1/2 cup curd

2 tablespoons California Walnut powder

For the syrup

2 cups sugar

1 cup water

1 teaspoon Lemon juice

1/4 teaspoon Green cardamom powder

1/4 cup ghee for shallow frying


1. Soak the rice in water for 2 hours.

2. Drain and grind into a coarse paste along with curds and walnut powder.

3. Cover with a lid and place in a warm place to ferment overnight.

4. In a deep bottomed pan kept on medium flame, add water and sugar. Heat the mixture until you get thick syrup, flavor with lemon juice and green cardamom powder. Turn off the flame and keep aside till further use.

5. Take a deep bottomed pan, keep it on medium flame and heat ghee in it. Meanwhile make small pancakes out of the rice-curd-walnut mixture. Gently dip these pancakes in the hot ghee and fry them until golden brown in color on both sides.

6. Immediately transfer the fried pan cakes in the sugar syrup and let it soak the syrup.

7. Once done, garnish with chopped California walnuts.

Walnut Gujiya – Hemasri Subramanian


To Make Dough

1/2 cup wheat flour

1/2 cup maida

2 tablespoons sooji


2 teaspoons ghee

2 tablespoons milk

Warm water

To Make The Filling

1 cup California walnuts

15 dates

Dry rose petals

1 teaspoon cardamom powder


1. Take wheat flour, maida, sooji, salt and ghee in a bowl and mix them well.

2. Add milk to this and mix it well.

3. Start kneading the dough by adding warm water.

4. Knead the dough for 5 minutes.

5. Cover it with some ghee and leave for about 5 minutes.

6. Add walnuts, dates, dry rose petals and cardamom powder to a processor.

7. Grind it to a coarse mixture to make the filling.

8. After 30 minutes, divide the dough into smaller balls.

9. Take a dough ball and roll it out a little.

10. Place the walnut-dates filling in the center.

11. Fold from one side and seal it on all sides.

12. Heat some oil in a kadai.

13. Deep fry the gujiya on medium flame until they are golden brown in colour.

Walnut Rice Coconut Ladoo- Chef Abinas Nayak


1/4 cup rice flour

1/4 cup walnut flour

1/4 cup desiccated coconut

1/4 teaspoon cardamoms powder

A pinch of black pepper powder

A pinch of salt

2-3 teaspoons condensed milk (can be replaced with melted jaggery)

2 teaspoons ghee

Chopped walnuts


1. Lightly roast California walnuts and blend and sieve to get fine walnut flour.

2. Heat a pan and add rice flour, walnut flour and desiccated coconut and roast it lightly.

3. Add condensed milk, crushed cardamom and black pepper in the mixture .

4. Stir everything together in a pan and add ghee

5. Lightly cook on slow flame till it has the consistency of a dough.

6. Add the crushed California walnuts.

7. Take it off the heat, make small ladoos and serve.