5 Easy Walnut Recipes

5 Easy Walnut Recipes

This season's walnut harvest is finally upon us. The beautiful dry fruit goes great o its own, in cakes and cookies and a variety of dishes. While the nut is rich in antioxidants and healthy fats, the shell also serves a variety of purposes and is used in both industry and home. As autumn starts setting on us in the Himalayas, the walnut and all that it offers, is even more in demand due to its mild taste and fats.

Here's a list of 5 Easy Walnut Recipes

1. Walnut Halwa

Source: Hebbars Kitchen

Prep Time: 9minCook Time: 30minServings: 5


1. 1 Cup (125g) Walnuts

2. 1/4 Cup Ghee/ Clarified Butter

3. 3/4 Cup Milk

4. 1/2 Cup Sugar

5. A few threads of Saffron/ Kesar

6. 1/4 tsp Cardamom Powder

In a dry pan, roast all the walnuts on a low flame. Roast until the walnuts turn crunchy and the colour changes slightly.

Once done, cool them and grind them to be turned into a coarse powder.

In a large Kadai, heat the Ghee and add the Walnut powder. Saute on a low flame until the Ghee is completely absorbed. Now, add the milk, sugar and saffron. Constantly stir the Kadai until you get a smooth mixture and it thickens (roughly for 15min). The ghee will start to separate. At this point, add the cardamom powder. Keep stirring till the mixture starts to hold shape and turns frothy.

Transfer the mixture to a box lined with butter paper. Press in some walnuts for garnishing and let the mixture set for 30min.

Once the Halwa is set, cut into pieces of your desired shape. You can keep the halwa in an airtight box for upto a week.

2. Chicken & Vegetable Penne with Parsely Walnut Pesto

Source: Eating Well

Prep Time: 10min

Cooking Time: 20min

Servings: 4


1. 3/4 Cup Chopped Walnuts

2. 1 cup lightly packed Parsely Leaves

3. 2 cloves garlic, peeled and crushed

4. Salt & Pepper

5. 1 1/2 cups of shredded or sliced skinless chicken breast

6. 1 3/4 cups Penne or Fusilli Pasta

7. 2 cups of beans trimmed and halved crosswise

8. 2 cups of Cauliflower Florets

9. 1/4 cup Parmesan

10. Olive Oil for cooking

Cook the Pasta as per instructions mentioned on the packaging. 4mins after you have added the Pasta to the water, add in the cauliflower and beans. Before draining the Pasta, take out 1 cup of the water and stir into the Pesto Chicken.

Drain the Pasta and mix in a tablespoon of olive oil into it so that the Pasta doesn't stick.

Lightly toast the walnuts in a pan or in the microwave for about 2-3min until the walnuts are fragrant. Transfer to a plate to cool. Keep 1/4 cup of the walnuts aside for garnishing.

In a blender, blend the remaining walnuts, parsely, garlic, salt and pepper. Once ground, add oil and parmesan and blend till mixed in. Scrape the Pesto into a large bowl.

In a large pan, cook the chicken in some Olive Oil and add the Pesto. Add in the Pasta water and mix. Now, add in the Pasta and mix until the Pasta is well coated. Serve with the rest of the walnuts topped.

3. Walnut Vegan Pakora

Source: Cooking with Pree

Prep Time: 5min

Cooking Time: 15min

Servings: 2


1. 1 Cup Walnuts

2. 1/4 Cup Rice Flour

3. 1/4 Cup Besan

4. 1/2 tsp Fennel Seeds

5. 1 tsp Ginger-Garlic Paste

6. 1/4 tsp Turmeric Powder

7. 1/2 tsp Red Chilly Powder

8. 1 tbsp chopped Pudina or Dhaniya Leaves

9. 1 sprig Curry Leaves (Optional) - chopped finely

10. 1/2 Onion Thinly Sliced (Optional)

11. Salt to taste

12. Oil for deep frying

13. Water to bind the agents

Heat a wok/ kadai with oil for deep frying

As it is heating up, add the walnuts, ginger garlic paste, curry leaves, mint leaves, onions, turmeric powder, chilly powder, salt, rice flour, besan, 1 tbsp oil and mix well.

Now add 1 tbsp water and mix well. Add water in 1 tbsp increments until you are able to mix everything well and all the spices and flours get coated to the walnuts (refer the image in the post for consistency) It should not be too watery. I used approximately 2 tbsp water. Sprinkle water as you mix everything and add extra water as needed.

If you add extra water, just add more flour to get it to the right consistency

When the oil is hot enough, add a small piece of the batter and see if it floats to the top. Then the oil is hot enought to fry.

Now fry the pakoras. I take a small spoon of walnut mixture and fry them in oil until they turn golden brown.

Don't add too much at once while frying.

When they are golden and crispy, take it out and drain it in a paper towel.

Do this for the rest of the batter.

Serve hot with some chai/ tea and ketchup or green chutney.

4. Cinnamon and Walnut Porridge

Source: Ahead of Thyme

 Total time: 10min

Servings: 4


1. 2 cups Rolled Oats

2. 2 cups Almond Milk

3. 2 cups water

4. 2 tsp honey

5. 1/4 tsp salt

6. 1/4 tsp vanilla extract

7. 1/2 tsp ground cinnamon

8. 1/2 cup walnuts


  • Add all ingredients into a medium saucepan (except for the cinnamon and walnuts). Stir well and heat over medium heat.
  • Bring mixture to a simmer.
  • Simmer for 5 minutes, stirring often.
  • Serve with a spoonful of walnuts and sprinkle cinnamon on top. Alternatively, if you don't want the cinnamon to show as a garnish, you can add the cinnamon at the beginning into your porridge mixture.

    5. Walnut Chicken Curry

  • Source: Tasty Appetite
  • Ingredients:

  • 1. 1 cup Walnuts
  • 2. 1/2kg Chicken
  • 3. 1/4 tsp Turmeric Powder
  • 4. 1 tbsp Red Chilly Powder
  • 5. 1 tbsp Lemon Juice
  • 6. 1 tbsp Ginger-Garlic Paste
  • 7. 2 Onions
  • 8. 2 Tomatoes Pureed
  • 9. 1/2 tsp Pepper Powder
  • 10. 1 tsp Coriander Powder
  • 11. 1/2 tp Cumin Powder
  • 12. 1 Red Chilly Crushed
  • 13. 1 tbsp Fresh Cream
  • 14. Salt to taste

    Wash and chop chicken pieces to small pieces. Marinate with turmeric pwd, red chilly pwd, lemon juice, salt and ginger garlic paste for 30 minutes

    Dry roast walnuts for a minute, cool and grind it to fine powder in a blender.

    Heat oil in a fry pan. Add chopped onions onion and sauté until golden. Add tomato puree and sauté till oil separates. Add pepper pwd, coriander pwd, cumin pwd, crushed red chilly and combine. Add marinated chicken, mix everything. Add 1 cup of water, cover and cook the chicken in this gravy, till tender. Once the chicken is cooked completely, add powdered walnuts. Mix well and bring it to boil for 3 to 5 minutes. If the gravy is too thick, add little water. Add fresh cream and cook further for a minute in simmer.

    Serve hot with Naan , Roti, Rice or Bread or anything of your choice.









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