Alternate Names :  Charooli, Chirolo, Chirongi and Charoli in Hindi and Saara paruppu in Tamil , Telugu. Right now I havent been able to find a precise English name. If you know for sure – pls do update. Will appreciate it. Its called ‘Chironji’ in English and the botanical name is ‘Buchanania Lanzan’. (thanks Bhuvaneshwari)

What are they?:   They are kernels of a fruit ( I think its called as “Piyar pithor”)  whose shell dries to a brittle hardness. The fruit is cracked open and these nuts are extracted. These are then further dried and distributed.

Appearance: Chirongi nuts are small pale and speckled with dark patches. They are slightly flat and round in shape and are the size of lentils

How do they taste? They have a slightly nutty aroma and a pronounced taste that is between nutty and musky.

How to Use? Used primarily as a topping for sweets, they go especially well with sweet and creamy halwas (Indian puddings). They are also a must on top of a delightful dessert called shrikhand which is a tantalising combination of yoghurt, sugar, cardamom and saffron. They can also be used to sprinkle fruit salads, soups and kormas.

Availability: They are supposedly mostly grows in East India and neighboring Burma. But these can be found in well stocked Indian grocery stores in the US where I got mine.

How to Store? They keep well for upto 6 months in dry air tight containers.

Health benefits: Like almonds chirongi nuts have been credited with the power to sharpen concentration improve eyesight and provide strength and vigor

Related Recipes

1. Amrakhand

2. Hyderabadi Double Ka Meeta

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Resources

1. Tarla Dalal
   

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