When I saw that Dry Fruits were to be this month’s fruit on A Fruit A Month (AFAM), I really wasn’t sure if I could come up with anything. These are not something I usually have at home or am familiar cooking with. Dates and raisins are probably the only dry fruits I use.

Dry Fruit Truffles

Dry Fruit Truffles

When I saw that Dry Fruits were to be this month’s fruit on A Fruit A Month (AFAM), I really wasn’t sure if I could come up with anything. These are not something I usually have at home or am familiar cooking with. Dates and raisins are probably the only dry fruits I use.

We used to get a lot of dry fruits earlier, as a part of Diwali gift hampers, when we would just eat them as they were. I believe dry fruits are more common in the northern part of India, where such fruits are grown, and then used mainly during the winters as a source of energy. The southern part of India does not have winters or the climate for these fruit trees to grow.

I had almost decided to give this month’s event a miss when I saw a recipe in a previous issue of Good Housekeeping. So I went shopping for some stuff, made some few changes and here is what I made – Dry Fruit Truffles. I guess truffles are made and then rolled in sugar or cocoa or dipped in chocolate. The recipe suggested rolling these in sugar, but I thought they might turn out too sweet. I added chocolate instead, so one more chocolate recipe.

Summary

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    Ingredients

    Dried apricots
    ½ cup
    Dries figs
    ¼ cup
    Dried dates
    ¼ cup
    Raisins
    ¼ cup
    Walnuts
    ¼ cup
    Cashewnuts
    ¼ cup
    Almonds
    ¼ cup
    Dessicated coconut (I used fresh)
    ¼ cup
    Vanilla essence
    ½ tsp
    Dark chocolate
    250 g

    Steps

    1. Pulse all the dry fruits and the nuts, separately, in a food processor or grinder jar (with the blade for dry food) till chopped to small bits. Mix together with coconut. Form into 1 inch balls.
    2. Melt the chocolate over boiling water or in the microwave. Add the vanilla and mix well. Dip the dry fruit balls in the chocolate and place on a greased cookie sheet or plate to dry.
    3. I took a bit of a shortcut. I am not especially fond of dry fruits and did not want that to be the overriding taste in these truffles. So I melted the chocolate, then added all the dry fruit, nuts and coconut and mixed well. Then I rolled out the mixture into balls and then drizzled white chocolate over them (my efforts were a lot less than perfect) and allowed them to dry.

    My truffles were done and ready to eat. They can be served decoratively and be packed and gifted.

    So this goes across to The "Yum" Blog for this month’s AFAM-Dry Fruits. I am also sending this is to Deepz for January’s JFI- Chocolate