Mumbai Style Dry Fruit Milkshake

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Mumbai Style Dry Fruit Milkshake

Dry fruit Milkshake is a creamy, healthy delicious shake loaded with healthy nuts to give an energy boost. It is prepared with a perfect blend of dried fruits, nuts, and milk making it a great gluten-free energy booster.

In India flavoured milks are quite popular all year round and different varieties are prepared depending on the region and weather. I remember growing up, if I was not in a mood to eat especially during the scorching heat in the summers, my mother would often make a milkshake for me. It was a perfect summer cooler, healthy, filling and nutritious. Some of my favourite flavoured milk is saffron milk, cold cocoa, almond milk, thandai, rose milk, chocolate milk, butterscotch milk, mango milkshake and pistachio milk to name a few.

This Dry Fruit Milkshake is especially popular in Mumbai, India and there are soo many different variations available depending on the dried fruit and nuts used. My recipe is a simple take on the Mumbai favourite using the nuts and dried fruits available at home.

The main ingredient in this recipe is nut paste which can be frozen for a month. I usually make a big batch of the nut paste and freeze it in ice cube trays. This recipe is an energy booster with most of the nutrients in one drink. You might also like to try Indian Mixed Fruit Cocktail Juice, Thandai, Mango Lassi and Kadhai Milk/ Masala Milk.

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Ingredients

8-10 unsalted almonds
1 tablespoon unsalted cashew nuts
1 tablespoon unsalted pistachios
2 dried figs
2 deseeded dates
2 cups cold milk
1 teaspoon brown sugar
Few saffron strands
1 teaspoon cardamom powder

Directions

Step-1

Soak the almonds, cashew nuts, pistachios, figs and dates in lukewarm water for about an hour. Cover and keep it aside.

After an hour, drain the nuts and grind them to a fine paste. You can add 2-3 tablespoons milk while grinding it. Keep it aside.

Step-2

To prepare the milkshake take the cold milk in a blender and add sugar, prepared nut paste, saffron and cardamom powder. Blend for a minute or two until well combined.

Pour the milkshake into a chilled glass to serve and top it with some with some chopped almond and pistachios.

Tips & Variations

I have not peeled the almonds as it adds fibre to the milkshake, however if you wish you can use peeled almonds.
You can use any milk for this recipe like almond milk, soy milk or oats milk.
I prefer to use cold milk and sometimes add a couple of ice cubes while blending.
Always soak the nuts for about an hour in lukewarm water so that it is easy to grind the nuts.
Use good quality dates for the best flavour. I would suggest pitted dates for this recipe as they are easier to chop, and it will save you some time as you won’t have to deseed them before blending.
It is best not to use figs that are too dry and chewy because you may have some trouble blending them even after soaking.
You can add other nuts like walnuts, raisins, pine nuts, hazelnuts or macadamia nuts.
You can also flavour the milkshake with ¼ teaspoon of ground cinnamon or 1 to 2 pinches of nutmeg or ¼ teaspoon of rose or kewra water.
I have added brown sugar but you can add castor sugar, powdered sugar or honey or even skip it as dates and figs will sweeten it naturally.
You can grind the nut paste and freeze it for more than a month.