Kaju (Cashews): Raw vs Roasted, Korma Paste and Safe Portions

Here’s a fact that surprises most people: the “raw” kaju in your jar has already been heated. Truly raw cashews, straight from the shell, are unsafe to handle and eat. This guide to kaju (cashews) explains why, then gets practical: buying, roasting, making a smooth korma paste, portions and allergy.

Why raw-in-shell cashews are unsafe

The cashew grows in an odd way. Each nut hangs underneath a fleshy “cashew apple”, inside a hard, kidney-shaped double shell. Between the two layers of that shell is a dark, oily liquid that is caustic. It contains anacardic acids and cardol, urushiol-like compounds related to the irritant in poison ivy, and it can cause painful blistering on skin, lips and inside the mouth.

That’s why cashews are never sold in their shells like almonds or pista. Processors steam, roast or bake the nuts in the shell to make that liquid less harmful and to crack the shell, then remove the kernel and peel its skin, often by hand. So:

• “Raw cashews” in shops are unroasted after shelling, but have been heat-treated during processing. They’re safe.
• Cashews still in their shell, sometimes brought back from a trip or bought from a farm, should not be cracked, bitten or roasted at home. The fumes from roasting them can irritate the eyes and lungs, and the oil can burn skin.

If shell oil gets on your skin, wash with soap and plenty of water, and see a doctor for blistering, especially near the eyes or mouth.

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Buying kaju without overpaying

For snacking, whole cashews look best. For cooking, you’re about to grind them, so buy “tukda” (broken pieces) or splits. They taste identical and cost noticeably less. Just check that pieces aren’t dusty or dark, as broken nuts go stale faster.

Good cashews

• Ivory to pale cream colour, fairly even
• Crisp snap, not bendy or chewy
• Sweet, milky, faintly buttery smell

Poor cashews

• Yellow or brown patches, or black spots
• Rancid, oily or soapy smell
• Tiny holes, powder or webbing in the pack: insects
• Any mould: discard all of it

Raw vs roasted cashews: which to use

Roasting shelled kaju at home

1. Spread 200 g kaju on a dry tawa or in a heavy pan in one layer.
2. Roast on low heat, stirring often, for 6 to 8 minutes, until pale gold with a few darker spots.
3. Or bake at 160°C for 10 to 12 minutes, stirring halfway.
4. For masala kaju, toss the hot nuts with 1/2 tsp ghee, 1/4 tsp salt, 1/4 tsp chaat masala and a pinch of red chilli.
5. Cool completely before putting in a jar.

For a biryani garnish, fry 2 tbsp kaju in 1 tbsp ghee on low heat for about 90 seconds, just until golden. They keep darkening after you take them off, so pull them early.

Kaju paste for korma: silky, not gritty

A spoon of cashew paste is what gives Lahori shahi korma and restaurant-style white chicken that velvety, rich body. Gritty paste is the usual complaint. Soaking solves it.

1. Soak 20 to 25 kaju (about 40 g) in 120 ml hot water for 30 minutes. In a hurry, simmer them in the water for 8 minutes instead.
2. Drain, but keep 3 to 4 tbsp of the water.
3. Blend with that water for 1 to 2 minutes, scraping down twice, until it’s completely smooth when rubbed between your fingers. A small grinder jar works better than a big one.
4. For extra richness, blend in 1 tbsp khashkhash soaked alongside (see the khashkhash guide first).
5. Add to the korma after the yogurt and masala have cooked and the oil separates. Stir in, then keep the heat low for 5 to 8 minutes.
6. Don’t boil hard after adding. Cashew paste catches on the bottom of the pot and can split.

That’s enough for 1 kg chicken or mutton. For a vegetarian shahi paneer with 250 g paneer, use 12 to 15 kaju. Some cooks mix in grated khopra for a nuttier gravy.

Kaju katli without the stress

Kaju katli scares people because the sugar syrup stage sounds technical. It’s easier than it looks if you measure.

1. Grind 150 g plain kaju to a fine powder in short 3 second pulses, stopping to shake the jar. Long grinding makes it oily. Sift out any big bits.
2. Heat 75 g sugar with 60 ml water in a non-stick pan until it dissolves and bubbles for about 2 minutes, just to a sticky, one-thread stage.
3. Lower the heat, add the kaju powder and 1/4 tsp elaichi powder, and stir constantly for 4 to 6 minutes until it gathers into one soft dough that leaves the pan.
4. Tip onto a greased sheet, knead gently with a little ghee once cool enough to touch, roll to 5 mm thick and cut diamonds. Makes about 20 pieces.

Portions and storage

About 30 g a day, roughly 15 to 18 whole kaju, is a reasonable handful. Cashews are soft and moreish, and it’s easy to eat 60 g without noticing. Put your portion in a bowl.

Storage: 1 to 2 months airtight in a cool cupboard; 6 months in the fridge; up to a year frozen. In Karachi’s humid months, the fridge is the default. Keep them away from strong spices, as they absorb smells.

Browse other nut and staple guides in Desi Remedies.