How to: Blanch and Roast Dried Fruits

This is the basic recipe and could be demanding due to its presents all over Indian Dessert and we cannot even imagine Sewayyan / Vermicelli and Sheer Khurma or Carrot Halwa without it.
Hence, here you will learn the easiest way to blanch and roast Almonds, Pistachios and Cashews.

Some recipes call for blanched almonds, which are almonds with the skins removed. 

Ingredients:

Almond	50 g
Pistachio	50 g
Cashew nuts	50 g
Pure Ghee	20 gm

Method:

1. Boil 1 1/2 cup water put Almond, Pistachios and Cashews in to boiling water and let it simmer for less than one minute.
2. Strain water from dried fruits, peel the skin off from Almond and Pistachios.
3. Grate them all with nice grater as per desired thickness.
4. Heat ghee in a non-stick pan, transfer grated dried fruits in to ghee and stir them for 3-4 minutes or unless you find it little crunchy. Avoid over roasting, it will turn in to red colour that is not at all good for any dish.

  RS Notes :-)

• You can prepare it in a bulk and store at room temperature for one week and later refrigerate them up to month. 
• Cashews are crispy and break while grating, to avoid this soaking them is good.