Recipe courtesy: chef Gagandeep Sawhney, Shangri-La’s-Eros Hotel. Pour into tall glasses and serve the chilled milkshake. Melt chocolate in a microwave. Add rest of the milk, honey and cardamom powder. Allow it to cool down. When the mousse begins to thicken, mix in the dry fruits and pour into the mould. Bake until center is thickened but not quite set for Transfer the pie to a rack and set aside to cool completely. Blend the soaked figs, dates, almonds, raisins and pistachios to form a smooth paste. Add eggs, ground almonds and almond essence and mix well. Add salt and crushed black pepper.Wondering how to utilise the dry fruits that you got in bulk as Diwali gifts Here are some quick recipes such as dry fruits salad, dry fruits samosa etc. Recipe courtesy: chef Harish Joshi.

Imly- a chatpata stopover Nutty almond mousseIngredients Almond milk 200 mlGelatin 3 tbspSugar 100 gmVanilla sugar 10 gmCream 300 mlCheese 500 gmMango sweet murabba and chopped apple murabba mixed with chopped dry fruits for garnishMethodMix gelatin with 6 tablespoons of almond milk and soak for five minutes. Recipe courtesy: chef chef Pankaj Rana, BailamosDry fruits milkshake IngredientsCashew nuts 8 piecesAlmonds 6 pieces Dates 3 pieces Dried figs 2 piecesRaisins 10 piecesPistachios 8 piecesWalnut 1 pieceChilled milk 3 cupsHoney 2 tbspCardamom powder tspMethodChop figs and dates. Toss together quinoa, barley, dried fruits, goat cheese, flax seeds, fresh herbs, maldon salt, black pepper and dressing. Pour the mixture into a cake tin and arrange prunes on top. Stuff the dry fruit mixture inside the cone and apply water on both the sides to seal it. Bake for 40 minutes, or until a skewer inserted into the cake comes out clean. Blend to make a smooth and frothy liquid. Roll one ball into a thin disc and cut it into equal portions. Serve at room temperature.

Recipe courtesy: chef Vijayant Rawat, Mosaic HotelsAlmond and prune cakeIngredientsAlmonds, ground 200 gmAlmond essence tsp Prunes, pitted 250 gmUnsalted butter, softened 120 gmSugar 1 cupEggs 2MethodPreheat the oven to 160°C. Drain excess water and refrigerate. Cook until quinoa is cooked. that give a new avatar to the humble, nutritious and tasty nuts Dry fruits samosa Ingredients For dough:Flour 1 cupGhee 1tbspWater as per requirement Salt to tastePinch of AjwainFor stuffing:Pistachio, grated 5 tbspCashewnuts, chopped 3 tbsp Peanuts 4 tbspAlmonds, chopped 2 tbspSalt and pepper to tasteOil to fryMethodFor dough, take maida, salt, ajwain and ghee in a big bowl and mix thoroughly and knead a stiff dough. Deep fry till golden brown. Garnish with dry fruits, mango and apple murabba. Serve hot and relish with mint coriander and tamarind chutney. For stuffing, mix all chopped dry fruits and roast them for a minute. Take one portion, grease it with little oil and make a cone out of it by joining the two ends.

Stir the ground almonds in a dry frying pan over high heat for five to ten minutes or until fragrant. Add gelatin and stir until completely dissolved. Grease and flour a 27 cm spring form tin. Soak them in cup of milk for 15 minutes. Brush the interiors of a piecrust generously with chocolate, avoiding the fluted edges and set aside. Transfer to a salad bowl and serve. Divide the dough into 10 equal parts. Cover and keep aside for 10-15 minutes.Recipe courtesy: Vivanta by Taj, GurgaonCashew and almond pieIngredientsCashew nuts 1cupAlmonds 1 cupEggs 3Dark corn syrup cupBourbon 2 tbspBrown sugar cupMelted butter 4 tbspVanilla 1 tbspNutmeg tspChocolate powder 500 gmMethodPreheat the oven to 175°C. Heat cheese, almond milk, sugar and vanilla sugar in a saucepan.IngredientsFor salad:Dried prunes 40 gmDried apricots 40 gmAlmonds, soaked and peeled 50 gmWalnut 30 gmDried figs 40 gmOrganic quinoa 50 gmBarley 50 gmFresh mint, parsley and dill 40 gmGoat cheese 80 gm Flax seeds 5 gm Maldon salt 6 gmBlack pepper, crushed 5 gmMethodBring 400 ml of water to boil, add quinoa and salt.

Allow it to cool completely before adding cream. Take another pan with boiling water, add salt and cook barley, until soft. In a separate bowl, beat the cream into a soft foam and fold it gently into milk. In a large bowl, take eggs, dark corn syrup, brown sugar, melted butter, vanilla, bourbon, nutmeg and salt and whisk them together. Slice prunes, apricots, walnut, figs and fresh herbs. Cream the butter and sugar in a food processor until pale. Set aside to cool.Recipe courtesy: chef Santosh, Radisson Blu MBDDry fruits salad ingredients China wholesale screws For dressing: Red wine vinegar 10 mlWalnut oil 10 mlOlive oil 20 mlSalt to tasteBlack pepper, crushed 3 gmmethodWhisk together red wine vinegar, walnut oil and olive oil. Refrigerate for several hours. Drain excess water and refrigerate. Stir in cashews and almonds and then pour into the piecrust. Remove from heat when vapours appear above the surface. Check seasoning. Serve at room temperature