Roasted Cashews Recipe (Salted Kaju and Masala Kaju)
Roasted cashews, salted cashews (salted kaju) and masala cashews (masala kaju) are three easy ways to turn raw cashews into a crunchy snack at home. The cashews are roasted slowly in a pan on low heat with a little ghee or oil until they smell nutty and turn golden. You can enjoy them plain, toss them with fine salt, or coat them with a tangy, spicy masala mix.
My Easy Roasted Cashews Recipe, 3 Ways
Roasted salted cashews and masala cashews are some of the most loved nut-based snacks in India. At home, we enjoy them as a quick munch between meals or with a hot cup of Masala Chai in the evening. Homemade roasted cashews taste much fresher than most store-bought packs, and you get to decide how much salt, spice and ghee goes into them.
A Diwali favorite: During Diwali, shops are full of assorted packs of roasted and salted nuts, and dry fruit boxes are one of the most popular festive gifts. Cashews are almost always a part of them, and a bowl of roasted kaju is often served to guests who visit during the festival. You can easily make all three versions at home, pack them in jars and add them to your own gift boxes or Diwali Snacks platter.
One method, three flavors: All three versions start the same way. I roast raw cashews in a little ghee on low heat until they are golden and smell nutty. Plain roasted cashews are enjoyed just like that. For salted cashews, I toss the hot cashews with black salt and pink salt. For masala cashews, I coat them with a quick spice mix of chaat masala, Kashmiri chili powder, roasted cumin powder, black pepper, asafoetida and black salt.
Roasting them right: I roast cashews on low heat in a heavy pan or kadai, and I do not walk away from the stove. Cashews go from pale golden to burnt very quickly, so I keep stirring and move them around, especially the ones at the edges. I use a little ghee, which gives the cashews a lovely flavor, but you can use oil or dry roast them too. I have also shared an oven method below.
I hope you enjoy these crunchy cashews as much as we do, this Diwali and all through the year.
Ingredients You Need
- Cashews: Use whole raw, unroasted and unsalted cashews. 1 cup is about 130 to 140 grams, and this is the quantity for each version.
- Ghee or oil: Use ghee for the best flavor, or any neutral-flavored oil.
- For salted cashews (salted kaju): Fine black salt and pink salt. Coarse salt does not stick well to the cashews. I suggest using black salt along with pink salt or regular salt, as black salt gives the cashews a nice flavor.
- For masala cashews (masala kaju): Chaat Masala, Kashmiri Chili Powder, roasted Cumin Powder, black pepper powder, black salt and a pinch of hing (asafoetida), which is optional. Kashmiri chili powder gives a nice color without adding too much heat.
If you enjoy simple homemade snacks like these, try my Roasted Makhana, Peanut Chaat, Kara Boondi and Chivda recipes as well.
How To Make Roasted Cashews (Stepwise)
1. Plain Roasted Cashews
1. Heat a heavy frying pan or kadai over low heat. Add 1 teaspoon ghee and let it melt. Do not let it smoke. You can use 1 teaspoon oil instead.
Add 1 cup whole cashews.
Note: You can also use halved cashews, but keep in mind that they will roast faster.
Tip: Feel free to rinse the cashews if you prefer. Dry them thoroughly on a kitchen cotton napkin before roasting, as wet cashews will splutter in the hot ghee and won’t roast evenly or turn crisp.
2. Mix well so that they are lightly coated with the ghee.
3. Begin to roast on low heat for 6 to 8 minutes, stirring continuously or very frequently.
Roast until the cashews smell nutty and have golden spots. Roast a little longer if you like a deeper golden color. The cashews around the edges of the pan may brown faster, so keep moving them.
Immediately transfer the cashews to a plate. Do not leave them in the hot pan.
Spread them out and let them cool completely. They become crisper as they cool. Store in an airtight jar.
Note: For an oil-free version, dry roast the cashews without adding ghee. Keep the heat low and stir continuously.
Oven Roasted Option
1. To roast cashews in the oven, preheat the oven to 180 degrees C/356 degrees F for 15 minutes. Spread 1 cup cashews in a single layer on a baking tray.
2. Roast the cashews for 10 to 12 minutes or until golden. Remove the tray from the oven and transfer the cashews to another tray or plate. Let them cool completely at room temperature, then store them in an airtight jar.
2. Salted Cashews (Salted Kaju)
Roast The Cashews
1. Heat a heavy frying pan or kadai over low heat. Add 1 teaspoon ghee and let it melt.
Add 1 cup cashews and mix well. Roast on low heat for 6 to 8 minutes, stirring frequently.
Add The Salts
2. When the cashews have nice golden spots and smell roasted, immediately transfer them to a mixing bowl.
Sprinkle ¼ teaspoon black salt and ¼ teaspoon pink salt or fine regular salt over the cashews while they are still hot.
3. Toss well so that the salt coats the cashews evenly.
Taste one cashew after it has cooled slightly. Add another small pinch of salt only if needed.
Spread the salted cashews on a plate and let them cool completely.
4. Once cooled, store the salted cashews in an airtight jar. Serve as a snack.
3. Masala Cashews (Masala Kaju)
Make The Masala
1. To make the masala, you will need the following spices.
- 1 teaspoon chaat masala
- ½ teaspoon Kashmiri chili powder
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon black pepper powder
- ¼ teaspoon black salt
- 1 pinch of hing (not in the image below)
2. In a small bowl, combine these ground spices and seasonings. Keep this masala mix ready.
Roast The Cashews
3. Heat a heavy frying pan or kadai over low heat. Add 1 teaspoon ghee and let it melt.
4. Add 1 cup cashews and mix well.
5. Roast on low heat for 6 to 8 minutes, stirring continuously or very frequently.
6. Roast until the cashews have golden spots and a roasted aroma.
Coat With Masala
7. Immediately transfer the cashews to a mixing bowl. Sprinkle the prepared masala over the hot cashews.
8. Toss thoroughly until the cashews are evenly coated.
Note: If the masala does not stick properly, add about ½ to 1 teaspoon melted ghee and toss again. Do not add too much, as the cashews should not feel greasy.
Taste after they have cooled slightly. Add fine salt only if needed, since the chaat masala and black salt already add saltiness.
9. Spread the masala cashews on a plate and let them cool completely.
10. Once the masala kaju are cooled, store them in an airtight container.
Serving Suggestions & Storage
Serve these cashews as a tea-time snack with chai, as part of a snack platter, or pack them in jars for Diwali and festive gifting.
Store each kind in its own airtight jar at room temperature for about 2 weeks.
Roasting Tips
- Roast each batch separately: Roast each 1 cup batch on its own so the cashews sit in a single layer and brown evenly. If you crowd the pan, the ones at the bottom brown faster while the top ones stay pale. If you are making all three versions, roast them one after the other, and wipe the pan clean between batches so leftover bits don’t burn.
- Keep the heat low: Cashews have a high fat content, so they brown and burn quickly. On high heat the outside darkens before the inside is roasted. Use a thick-bottomed pan or kadai, which spreads the heat evenly, and stir often, especially the cashews near the edges. Stay at the stove the whole time, because they can go from golden to burnt in under a minute.
- Do not worry if they feel soft: Hot cashews may feel slightly soft or chewy when you take them out of the pan, so don’t keep roasting them to get them crisp. Spread them on a plate and let them cool completely. They turn crunchy as they cool. If they are still soft after cooling, roast them for another 1 to 2 minutes.
- Oven roasting: Spread the cashews in a single layer and stir or shake the tray halfway through so they brown evenly. Start checking at 8 minutes, as ovens vary and cashews burn quickly. Once golden, transfer them to a plate right away, since they keep cooking on the hot tray. If you plan to make salted or masala cashews in the oven, toss them with ½ teaspoon ghee or oil before roasting so the seasoning sticks.
More Helpful Tips
- Season after roasting: Add salt and spice powders only after roasting, while the cashews are still hot. Ground spices like chili powder and chaat masala scorch quickly in a hot pan and taste bitter. The warmth and the little ghee on the hot cashews help the seasoning stick, so toss them in a bowl right away.
- Spice variations: Make the masala cashews recipe your own. Use regular red chili powder or cayenne for more heat, add dry mango powder for more tang, or try peri peri mix, mint powder, garam masala or a pinch of powdered sugar for a sweet-spicy taste. For an international twist, use dried herbs with garlic powder.
- Cool completely before storing: Warm cashews trap moisture in the jar and lose their crunch.
- Vegan and oil-free options: Use oil instead of ghee for a vegan version. For oil-free cashews, dry roast on low heat, stirring continuously.
Step by Step Photo Guide Above
Roasted Cashews (Salted Kaju & Masala Kaju)
Ingredients
For Plain Roasted Cashews
- 1 cup (130 to 140 grams) cashews – whole or halved, raw, unsalted
- 1 teaspoon ghee or oil
For Salted Cashews (Salted Kaju)
- 1 cup cashews
- 1 teaspoon ghee or oil
- ¼ teaspoon black salt (kala namak)
- ¼ teaspoon pink salt or regular fine salt, plus a pinch more if needed
For Masala Cashews (Masala Kaju)
- 1 cup cashews
- 1 teaspoon ghee or oil
- 1 teaspoon chaat masala
- ½ teaspoon Kashmiri chili powder
- ¼ teaspoon roasted cumin powder (bhuna jeera powder)
- ¼ teaspoon black pepper powder
- ¼ teaspoon black salt
- 1 pinch asafoetida (hing), optional
- ½ to 1 teaspoon ghee – optional, to help the masala stick
- salt – as needed, optional
Instructions
Making Plain Roasted Cashews
- Heat a heavy frying pan or kadai on low heat. Add 1 teaspoon ghee and let it melt without smoking.
- Add 1 cup cashews and mix well so they are lightly coated with ghee.
- Roast on low heat for 6 to 8 minutes, stirring continuously, until the cashews smell nutty and have golden spots.
- Transfer them to a plate right away. Spread them out and let them cool completely. They become crisp as they cool.
- Store in an airtight jar.
Making Salted Cashews (Salted Kaju)
- Roast 1 cup cashews in 1 teaspoon ghee on low heat for 6 to 8 minutes, stirring often, until golden.
- Transfer the hot cashews to a mixing bowl. Sprinkle ¼ teaspoon black salt and ¼ teaspoon pink salt over them.
- Toss well so the salt coats the cashews evenly. Taste one once it has cooled slightly, and add a pinch more salt if needed.
- Spread on a plate and cool completely. Store in an airtight jar.
Making Masala Cashews (Masala Kaju)
- In a small bowl, mix the chaat masala, Kashmiri chili powder, roasted cumin powder, black pepper powder, black salt and hing. Keep this ready.
- Roast 1 cup cashews in 1 teaspoon ghee on low heat for 6 to 8 minutes, stirring often, until they have golden spots and a roasted aroma.
- Transfer the hot cashews to a mixing bowl, sprinkle the masala over them and toss until evenly coated. If the masala does not stick, add ½ to 1 teaspoon melted ghee and mix again.
- Taste once they have cooled slightly, and add salt only if needed.
- Spread on a plate, cool completely and store in an airtight jar.
Dassana’s Notes
- Use raw cashews: Use raw, unroasted and unsalted cashews.
- Keep the heat low: Cashews brown very fast. Use a thick-bottomed pan, stir often and keep moving the ones at the edges.
- Roast in batches: Roast each 1 cup batch on its own so it browns evenly.
- Season after roasting: Add salt and masala only to the hot roasted cashews, so the spices don’t scorch or taste bitter.
- Use fine salt: Coarse salt doesn’t stick well to cashews.
- Don’t worry if they feel soft: Hot cashews can feel slightly soft. They turn crisp once cooled.
- Spice variations: Use regular red chili powder or cayenne for more heat, or dry mango powder for more tang. You can also try peri peri mix, mint powder, garam masala, or a pinch of powdered sugar for a sweet-spicy taste.
- Oven method: Preheat the oven to 180°C/356°F for 15 minutes. Spread the cashews in a single layer on a tray and roast for 10 to 12 minutes or until golden.
- Storage: Cool completely, then store each kind in its own airtight jar at room temperature for about 2 weeks.
- Halved cashews: You can use halved cashews too, but they roast faster. Start checking at 4 to 5 minutes and stir continuously.
- Nutrition info is for plain roasted cashews, per ¼ cup serving made from 1 cup of raw cashews.
