Last Updated:July 04, 2025, 18:47 is

These dessert recipes combine the goodness of dry fruits to deliver crunch, texture, and indulgence in every bite.

There’s something undeniably luxurious about desserts laced with the richness of dry fruits. Whether it’s the subtle crunch of pistachios or the deep, earthy flavour of walnuts, these ingredients bring texture, nutrition, and indulgence to every bite. Celebrate the richness of dry fruits with these irresistible recipes by renowned chefs. From Shivesh Bhatia’s gooey Chocolate Pistachio Cookies to Chef Neha Deepak Shah’s festive Pistachio Samosa and Chef Gopalasamy’s decadent Chocolate Walnut Chip Cookies, each creation is a perfect blend of indulgence and wholesome crunch.

Chocolate Pistachio Cookies

Crafted by: Shivesh Bhatia on behalf of American Pistachio Growers

Ingredients

• 1/2 cup (112g) butter, melted
• 1/4 cup brown sugar
• 1/4 cup castor sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tbsp cornflour
• 1/2 tsp baking soda
• 1/3 cup chocolate chunks
• 1/2 cup pistachios, chopped

Pistachio Paste

• 1 cup pistachios
• 1/2 cup white chocolate
• 1/4 cup condensed milk

Process

• In a bowl, add melted butter, brown sugar and castor sugar. Whisk everything until well combined.
• Add milk and vanilla extract to it and mix again.
• Now add in the dry ingredients, flour, cornflour and baking soda and combine to form a dough.
• Fold in the chopped dark chocolate and pistachios into the dough.
• For the pistachio paste, add pistachios, white chocolate and condensed milk in a blender jar. Blend everything until you achieve a smooth pistachio paste. Measure 1 tbsp and freeze them for about 10-15 minutes or until set.
• ⁠Scoop out even-sized portions of cookie dough and place a pistachio paste ball inside the cookie dough.
• ⁠Add more dark chocolate chips and pistachios on top. Refrigerate the cookies for at least 10-12 minutes.
• Bake them at 180°C for 12-15 minutes or until the edges are brown.

Pistachio Samosa

Crafted by: Chef Neha Deepak Shah on behalf of American Pistachio Growers

Ingredients

• 1/2 cup shelled pistachio
• 1/4 cup grated mawa
• Cardamom powder
• Powdered sugar
• Samosa sheets
• All-purpose flour
• Rose petals

Process

• Boil water and dunk pistachios for 2 minutes. Peel off the loosened skin and chop finely.
• Mix blanched pistachios, grated mawa, cardamom powder, and powdered sugar.
• Mix all-purpose flour with a little water to make a sticky paste.
• Take a samosa sheet, and add a small spoonful of filling. Fold into a triangle and seal the edges with the flour paste.
• Deep fry or air fry until golden brown. Garnish with powdered sugar, chopped pistachios and rose petals.

Additional Tips

• Do not overstuff the filling, else it will come out.
• ⁠You can store these samosas at room temperature for two days.
• These can be frozen, and you can air fry them when needed.

Chocolate Walnut Chip Cookies

Crafted by: Chef Gopalasamy S, Speciality Chef with Mahindra Holidays & Resorts, India

Ingredients

• 226gm butter
• 150 g brown sugar
• 160 g castor sugar
• 2 eggs
• 295g flour
• 2g salt
• 3gm baking soda
• 3gm baking powder
• 270 g chocolate chips
• 100gm walnut
• 5 ml vanilla essence

Process

• Cream butter and the brown sugar and castor sugar.
• Add the eggs one by one slowly.
• Sieve flour with the baking soda and the salt baking powder. Mix it with the chocolate chips and the cashews.
• Add the dry ingredients to the butter and cream batter.
• Mix well and make even-sized balls, and arrange them in a tray.
• Bake at 185°C for 14 minutes.

Location :

Delhi, India, India

First Published: