How to Use Cashews in Indian Cooking: From Creamy Gravies to Festive Desserts

Cashews — or Kaju as we call them in India — are one of the most versatile ingredients in the Indian kitchen. They add creaminess to gravies, crunch to rice dishes, richness to sweets, and natural sweetness to chutneys. If your cashews are only coming out at Diwali time, you are missing out on their full potential. Here is how to use cashews year-round in your everyday cooking.

Cashew Paste: The Secret to Creamy Restaurant-Style Gravies

The reason your favourite restaurant’s Paneer Butter Masala, Korma, or Shahi Paneer tastes so rich is almost certainly a cashew paste base. To make it at home:

• Soak 15–20 cashews in warm water for 20–30 minutes.
• Drain and blend to a smooth paste with 2–3 tablespoons of water.
• Stir this paste into your gravy in the last 5 minutes of cooking.

The cashew paste adds body, richness, and a natural creaminess without the need for heavy cream. It is also a great dairy-free option for those avoiding cream in their cooking.

Cashews in Rice Dishes

A handful of fried cashews transforms a simple Pulao or Biryani into something special. Fry them in a little ghee or oil until golden and add just before serving. They provide a pleasant crunch and a buttery, slightly sweet note that contrasts beautifully with the aromatic spices.

Great uses: Vegetable Pulao, Lemon Rice, Kashmiri Pulao, Biryani garnish.

Cashews in Indian Sweets

Kaju is a star ingredient in Indian mithai. The most famous is Kaju Katli — a smooth, silver-foil-topped cashew fudge that is a staple at festivals and celebrations. Cashews also feature prominently in Halwa, Burfi, Ladoo, and Payasam.

For Kaju Katli at home: grind cashews to a fine powder, cook with sugar syrup to a dough consistency, roll thin, and cut into diamonds. The result is far better than store-bought.

Cashew Chutney

A lesser-known use of cashews is in chutneys, especially in South Indian cuisine. A creamy cashew-coconut chutney is a wonderful accompaniment to idli and dosa. Blend soaked cashews with fresh coconut, green chilli, ginger, and a pinch of salt. Finish with a tadka of mustard seeds and curry leaves.

Cashews as a Healthy Snack

Plain roasted cashews — lightly salted or with a sprinkle of black pepper — are one of the best snacks for managing hunger between meals. They are rich in magnesium, zinc, and healthy monounsaturated fats. A small handful (20–25 grams) is the ideal daily serving.

Tips for Buying and Storing Cashews

• Look for whole, cream-coloured cashews with no dark spots or shrivelling.
• Store in an airtight container away from light and heat. Refrigerate in summer to prevent the natural oils from turning rancid.
• Quality cashews will have a clean, buttery smell — avoid any with a sharp or sour aroma.

Pick up ODM Cashews for cooking and snacking — carefully selected with no artificial additives or flavouring. Pair them with ODM Walnuts and ODM Almonds for a complete dry fruit collection at home.