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Cashews are a versatile ingredient used in various Indian dishes, both savory and sweet. Here are some common ways cashews are used in Indian cooking:

  1. Curries and Gravies: Cashews are often used to thicken and add creaminess to Indian curries and gravies. They are ground into a fine paste and added to dishes like butter chicken (murgh makhani), kormas, and vegetable kurmas, imparting a rich and velvety texture.

  2. Biryani and Pulao: Cashews are a common ingredient in biryanis and pulaos, where they are often fried or toasted and then mixed with rice, vegetables, or meat. They add a crunchy texture and a subtle nutty flavor to these aromatic rice dishes.

  3. Snacks and Appetizers: Cashews are used in various Indian snacks and appetizers, both in whole form and as part of spice mixes. They are often roasted and seasoned with spices to make delicious snacks like masala cashews or added to savory mixtures like chaat.

  4. Sweets and Desserts: Cashews are a key ingredient in many Indian sweets and desserts, adding richness and sweetness. They are used in treats like kaju katli (cashew fudge), cashew barfi, and various types of laddoos (sweet balls). Cashew paste is also used to make creamy desserts like kheer (rice pudding) or halwa.

  5. Garnishes: Whole or chopped cashews are often used as garnishes for both savory and sweet dishes. They add a decorative touch and a crunchy texture to dishes like vegetable stir-fries, salads, and desserts.

Overall, cashews are a prized ingredient in Indian cooking, valued for their rich flavor, creamy texture, and versatility in a wide range of dishes. Whether used in curries, biryanis, sweets, or snacks, cashews add a delightful nuttiness and depth of flavor to Indian cuisine.

Can be eaten on its own, used in recipes, or processed into cashew cheese or butter. In a 100-gram serving, raw cashews provide 553 Calories, 67% of the daily value in total fats, 36% of protein, 13% of fibers and 11% of carbs. Also called kaju or kajoo.


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