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

Transcript

Cashew Secrets

Ever wonder why the “raw” cashews in your pantry aren’t truly raw? Let’s unpack the facts and get practical about buying, roasting, and using them.

What 'raw' really means

Most cashews that sit in jars have already been heated. True raw cashews, still in their hard shells, contain a caustic oil that can burn skin and mouth. The heat-treatment during processing makes them safe to eat.

Shell oil hazards

The nut hangs under a fleshy cashew apple, wrapped in a double shell. Between the shells sits a dark oily liquid with compounds similar to poison-ivy oil. If you crack an in-shell nut at home you risk painful blisters.

At a glance

A everyday serving is about thirty grams, which is roughly fifteen to eighteen whole nuts. For a kilogram of meat in a korma, you’ll need twenty to twenty-five nuts for the paste. Keep them in a cool place, or fridge in summer, or freeze for months.

Smart buying tips

When you just want a snack, pick whole nuts that look ivory-to-cream and snap crisply. For cooking, broken pieces or splits are cheaper and work the same. Avoid anything that looks dusty, dark, or has black spots, because those go stale faster.

Raw vs roasted

Raw nuts give a pale, smooth paste that’s perfect for white gravies and sweets. Lightly roasted, salted nuts are great for snacking. For biryani or pulao garnish, fry a couple of tablespoons in a little ghee until they turn golden, then pull them off early.

Silky korma paste

To make a silky korma paste, soak twenty to twenty-five nuts, about forty grams, in hot water for half an hour. If you’re in a hurry, simmer them for eight minutes. Drain, keep a few tablespoons of the soaking water, and blend until completely smooth. For extra richness, add a tablespoon of soaked khashkhash.

Quick tip

Soak for thirty minutes and the grit simply disappears.

Traditional view

Cashews arrived in South Asia with Portuguese traders, so they don’t appear much in ancient Unani texts. Traditional healers called them hot and moist. Today they’re a celebration nut, used in kaju katli, biryani, and as a generous guest offering.

Easy kaju katli

For kaju katli, grind one hundred fifty grams of plain cashews in short three-second bursts, shaking the jar between pulses. Heat seventy-five grams of sugar with sixty milliliters of water until it bubbles and becomes sticky. Lower the heat, add the powder and a pinch of cardamom, stir constantly, then roll the thickened dough into diamonds.

Portions & storage

A reasonable daily handful is about thirty grams, roughly fifteen to eighteen nuts. Store them airtight in a cool cupboard for a month or two, in the fridge for up to six months, or freeze for a year. In humid weather, the fridge is safest, and keep them away from strong spices.

When to see a doctor

If you notice hives, swelling, wheezing, or any severe reaction after touching or eating cashews, seek medical help right away. Those with a known allergy should avoid in-shell nuts and wash any contact with soap and water. Young children can choke on whole nuts, so use a smooth paste for them.

Thanks for watching

Thanks for listening. For more details, check the full post on thecareonline.com. Remember, this is general advice, not a medical recommendation.