· By ODM Masala
Akhrot Uses: How to Eat Walnuts & Cook With Them
Quick answer: The easiest way to eat akhrot is a small handful of walnut halves, either raw for crunch or soaked in water overnight so they turn softer and less bitter. In cooking, add walnuts near the end or toast them lightly on a low flame, because their delicate natural oils turn bitter under strong heat.
Akhrot is called walnut in English. It is also known as akhrot in Hindi and Urdu, akrod in Marathi and doon in Kashmiri, and most Indian walnuts come from the orchards of Kashmir. Walnuts cost more than most dry fruits, so it makes sense to use them in a way that keeps their buttery taste. This guide covers raw vs soaked, how to toast them and six everyday Indian uses.
Raw or soaked: which way should you eat akhrot?
Both are fine. It comes down to the texture you like and how you plan to use them. The thin brown skin on a walnut holds most of its slightly bitter, tannin taste. Soaking pulls some of that bitterness into the water and softens the kernel, which many children and older family members find easier to chew. Raw walnuts keep their full crunch and are better for garnishing and baking.
| Form | Texture | Taste | Best for |
|---|---|---|---|
| Raw | Crunchy, firm | Buttery with a light bitter edge | Snacking, dry fruit mixes, baking |
| Soaked overnight | Soft, almost creamy | Milder, less bitter | Morning snack, blending into milk or chutney |
| Lightly toasted | Crisp, brittle | Deeper and nuttier | Kheer, halwa, salads, raita toppings |
How do you soak walnuts properly?
- Rinse the walnut halves once in a bowl of water to remove any dust.
- Cover them with fresh drinking water and leave them for 6 to 8 hours, or overnight.
- Drain and throw away the soaking water, since it carries the bitter tannins.
- Eat them the same day. Soaked nuts spoil quickly, so keep leftovers in the fridge and use them within 24 hours.
6 ways to use walnuts in Indian cooking
- Morning dry fruit bowl: Soak walnuts with almonds and a few raisins overnight for a ready snack before breakfast.
- Kheer, sewai and halwa: Chop and lightly toast walnuts, then stir them in during the last two minutes so they stay crisp. Try them in this akhrot halwa recipe.
- Kashmiri walnut chutney: Grind soaked walnuts with thick curd, green chilli, mint and a pinch of salt for a creamy chutney that goes well with rice or parathas.
- Akhrot milk or shake: Blend 5 or 6 soaked halves with warm milk, a date or a little jaggery and crushed green cardamom.
- Ladoo and barfi: Coarsely chopped walnuts add bite to dry fruit ladoo, date rolls and besan or coconut barfi.
- Raita, salads and oats: Sprinkle toasted, roughly broken walnuts over boondi raita, fruit chaat, dalia or overnight oats for crunch.
How do you toast walnuts without burning them?
Put walnut halves in a dry, heavy pan on a low flame and stir them constantly for 3 to 4 minutes. Stop as soon as they smell nutty and look one shade darker. Move them straight to a plate, because the hot pan keeps cooking them. Let them cool fully before chopping. If you use an oven, spread them on a tray and bake at about 160°C for 6 to 8 minutes. High heat is the main reason walnuts turn bitter, so it is always safer to go low and slow.
Why do my walnuts taste bitter?
A slight bitterness from the skin is normal. A sharp, sour or paint-like taste is different. It means the oils have gone rancid and the walnuts should be thrown out. Rancid walnuts usually also look dark and oily. Our akhrot buying guide explains the smell and colour checks in detail. Because walnuts are rich in natural oils, keep them in an airtight jar in the fridge after opening, well away from strong-smelling foods.
Good walnuts should be light golden, whole or in intact halves, and sweet-smelling. ODM Walnuts (Akhrot) are hand-sorted kernels with no artificial colours, no fillers and no preservatives, so what you taste is the walnut itself.
FAQ
Is it necessary to soak walnuts before eating?
No. Soaking is a matter of preference. It makes walnuts softer and slightly less bitter, but raw walnuts are perfectly fine to eat and are better when you want crunch.
Should I peel the brown skin off walnuts?
There is no need. The thin brown skin is edible. It carries a little bitterness, and soaking or light toasting mellows it without any peeling.
Why do soaked walnuts smell sour the next day?
Soaked nuts are moist, so they start to ferment and spoil within a day at room temperature. Soak only what you will eat that day, or keep them in the fridge and finish them within 24 hours.
If you want walnuts that stay fresh and buttery in all of these dishes, try ODM Walnuts in your next kheer or morning dry fruit bowl.