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Rich & Delicious Kaju Recipes for the Soul!

Indulge in the rich and nutty world of cashews with these delectable kaju recipes. From delightful desserts to savory dishes, discover the versatility and irresistible taste of cashews in these mouthwatering culinary creations.

Kaju Recipes

Whether you’re a seasoned chef or a newbie, this blog will introduce you to some delicious kaju recipes. From savoury to sweet, get ready to savour the magic of this versatile ingredient and uncover the secrets to creating simple, yet sensational dishes that will impress your taste buds and leave you craving for more.

Kaju, also known as cashew, is a versatile nut that adds a creamy and nutty flavour to a wide range of dishes. From classic kaju katli to innovative cashew-studded curries, we have a list of delightful kaju recipes that will tantalize your taste buds.

Let’s dive in and discover the deliciousness that awaits in the realm of kaju cuisine. 

1. Kaju Curry

Kaju Curry


1 tablespoon Ghee
2/3 cup of whole Cashews
2 teaspoons Cooking oil
1 teaspoon of Cumin
1-inch piece of Cinnamon stick
1/2 finely Chopped Onion
1 Bay Leaf 
1/2 teaspoon Turmeric
1 teaspoon Kashmiri chilli powder
1/2 teaspoon Coriander powder
1/2 teaspoon of Salt 
1 cup of Water
1/4 cup of Cream
1/2 teaspoon of Garam masala
1 teaspoon Kasturi Methi
Coriander leaves for garnish

For the onion and tomato paste:

1 tsp oil
1 onion (finely chopped)
3 large tomatoes (finely chopped)
1 tsp ginger-garlic paste


In a pan, heat a teaspoon of oil and add one teaspoon of cumin (jeera), one-inch cinnamon stick, and one bay leaf. You should sauté this until you can smell its aroma.

Next, add half of a finely chopped onion and sauté it until it becomes translucent. Incorporate the prepared tomato-onion paste and continue sautéing until the paste thickens.

With the flame set to low, add half a teaspoon of turmeric (haldi), one teaspoon of red chilli powder, half a teaspoon of coriander powder, and half a teaspoon of salt. Stir the mixture on low flame for about a minute.

Now, pour in one cup of water and a quarter cup of cream (malai). Stir the ingredients continuously until the cream is fully integrated into the mixture.

Add the roasted cashews and stir well to combine. Cover the pan and let the gravy simmer for approximately 5 minutes, or until it slightly thickens.

Finally, add half a teaspoon of garam masala, one teaspoon of kasturi methi and sprinkle some chopped coriander leaves and remove the pan from heat. Serve this aromatic kaju curry with roti or piping hot chapati. 

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2. Kaju Paneer Masala

Kaju Paneer Masala


2 tbsp oil
12 cube paneer/cottage cheese
2 tbsp cashew/kaju
1 tsp butter
1 bay leaf
3 cloves/lavang
2 pod cardamom/elaichi
1 tsp cumin/jeera
An onion (finely chopped)
1 tsp ginger garlic paste
½ tsp turmeric

1 tsp Kashmiri red chilli powder
1 tsp coriander powder
¼ tsp cumin powder
¼ tsp garam masala
1 tsp salt
1½ cup tomato puree
2 tbsp cashew paste
2 tbsp cream/malai
¼ cup water
1 tsp kasturi methi (crushed)
2 tbsp coriander (finely chopped)


In a kadai, heat 2 tablespoons of oil and sauté 12 cubes of paneer until they slightly change colour. Set the roasted paneer aside.

Fry the cashews in the same pan you sauteed paneer. Keep them aside after they turn a shade of golden brown.

Now, add 1 teaspoon of butter to the kadai and sauté 1 bay leaf, 3 cloves, 2 pods of cardamom, and 1 teaspoon of cumin.

Add 1 finely chopped onion and 1 teaspoon of ginger-garlic paste. Sauté until the mixture turns golden brown.

With the flame set to low, add ½ teaspoon of turmeric, 1 teaspoon of chilli powder, 1 teaspoon of coriander powder, ¼ teaspoon of cumin powder, ¼ teaspoon of garam masala, and 1 teaspoon of salt. Sauté on low flame until it becomes aromatic.

Grind 3 ripe tomatoes in a blender till it turns into a smooth paste. Add the tomato paste to this mixture and stir well. 

Add a little water and cover the kadai. Let it cook for around 10 minutes on medium heat. You will be able to see the oil separating from the gravy on the sides of the kadai. 

At this juncture, add 2 tablespoons of cashew paste and sauté until the oil separates. Following that, add 2 tablespoons of cream and cook on low flame. Now, add ¼ cup of water and mix well, adjusting the consistency as required.

Add the fried paneer and cashews, mixing them well into the gravy. Cover and let it cook for around 3-5 minutes.

Finally, add 1 teaspoon of crushed dry fenugreek leaves (kasturi methi) and 2 tablespoons of chopped coriander. Mix everything together. Enjoy the kaju paneer masala with roti or naan.

3. Kaju Cookies

Kaju Cookies


½ cup thick ghee (refrigerated) or butter
½ cup powdered sugar
2 tablespoons milk powder
¾ cup all-purpose flour (maida)
2 tablespoons custard powder
½ teaspoon baking powder
¼ teaspoon salt
¼ cup cashew powder
½ teaspoon cardamom powder
2 tablespoons milk
4 tablespoons crushed cashews (for topping)


In a mixing bowl, take ½ cup of thick ghee. If you choose to use ghee, ensure it has been refrigerated earlier. Alternatively, butter can be used as a substitute.

Beat the ghee for about 2 minutes until it reaches a creamy white texture. Add ½ cup of powdered sugar and 2 tablespoons of milk powder to the ghee. Continue beating the mixture for an additional 2 minutes or until all the ingredients are thoroughly combined.

Place a sieve over the bowl and add ¾ cup of all-purpose flour (maida), 2 tablespoons of custard powder, ½ teaspoon of baking powder, and ¼ teaspoon of salt.

Sieve the dry ingredients well to ensure there are no lumps. With the help of a ladle, gently mix the dry ingredients without kneading the dough too much. Gather the mixture together without applying excessive pressure.

Add ¼ cup of cashew powder and ½ teaspoon of cardamom powder to the dough, incorporating them thoroughly. Form the dough into a rectangle-shaped block and wrap it in cling wrap. Freeze the wrapped dough for 10 minutes to set it well.

How to bake the perfect cashew cookies?

Preheat your oven to 180 degrees Celsius and prepare a baking tray. Remove the chilled dough from the freezer and cut it into thick pieces. Place the pieces on the baking tray.

Brush each cookie with milk and then sprinkle them with crushed cashews. Press the cashews gently to ensure they adhere well.

Bake the cookies in the preheated oven for 10-12 minutes or until the base turns a golden brown colour. Initially, the cookies will be soft, but allow them to cool completely, and they will become crisp and crunchy.

Try these cookies, one of our most favourite kaju recipes and let us know how you liked them.

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4. Kaju Kopra Sheera

Kaju Kopra Sheera


1 cup cashew (powdered) 
1 cup coconut (grated) 
¾ cup sugar
¼ tsp cardamom powder
A pinch of saffron
4 tbsp ghee 
4 to 6 cashew (for garnish) 


Use a pan with a heavy bottom for making this dish. To start with, heat some ghee in it. Add the powdered kaju and coconut, and sauté on a medium flame for 8 to 10 mins. 

Add sugar and ½ cup water, mix well and cook until the sugar dissolves completely. Stir well. 

Finally, add cardamom powder and saffron to the pan and let it cook for another 1-2 minutes. Garnish with some lovely whole cashews and a pinch of saffron. 

5. Kaju Katli

Kaju Katli


2 cups cashew nuts (kaju)
1 cup sugar
½ cup water
1 teaspoon ghee (clarified butter)
¼ teaspoon cardamom powder


Begin by taking 2 cups of cashew nuts and grinding them in a mixer until you achieve a fine powder. Be cautious while blending, as continuous blending may release oil and turn the cashews into a paste.

Sieve the cashew powder to ensure there are no lumps and set it aside.

In a large kadai, combine 1 cup of sugar with ½ cup of water. Stir well to dissolve the sugar and boil the mixture for about 5 minutes or until it reaches a one-string consistency.

Add the powdered cashews to the sugar syrup and mix thoroughly. Stir the mixture continuously until it combines well and forms a smooth paste.

Now, add 1 teaspoon of ghee and ¼ teaspoon of cardamom powder. Mix everything together. Continue to cook the mixture until it turns into a smooth paste and starts to slightly separate in the pan.

Avoid overcooking, as it may result in hard burfi.

How to make the perfect diamond-shaped burfis?

Transfer the mixture onto a piece of butter paper. Make sure to grease the butter paper with ghee to prevent sticking.

Use a spatula to fold the mixture until it thickens and forms a dough-like consistency. Once the dough is formed, knead it slightly to make it soft.

Place the cashew dough between two sheets of butter paper and use a rolling pin to roll it slightly thick and ensure uniformity.

Grease the surface with ghee and optionally apply silver leaf or silver vark. Cut the rolled cashew dough into diamond shapes or shapes of your choice. Enjoy the kaju katli for up to a month by storing it in an airtight container.

To conclude,

Whether it’s a festive occasion or a simple gathering, kaju recipes are sure to leave a lasting impression and bring joy to your taste buds.

These Kaju recipes offer a wonderful combination of flavours and textures. From sweet treats to savoury curries, cashews can be easily incorporated into a wide range of dishes. So, why not dive into the world of cashews and explore our favourite kaju recipes?

Get ready to cook up some amazing flavours and enjoy the scrumptiousness of cashew nuts with these kaju recipes! Happy cooking and happy eating!

Also Read: Raisins: A Tiny Superfood with Big Health Benefits

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