Roasted Cashews (Salted Kaju & Masala Kaju)
Roasted cashews are whole raw cashews slowly roasted in a pan with a little ghee or oil until golden, crunchy and nutty. Enjoy them plain, or season them two ways – tossed with black salt and pink salt for salted cashews (salted kaju), or coated with chaat masala and spices for masala cashews (masala kaju). This is a popular Indian nut snack, enjoyed with chai and often served or gifted during Diwali.
Servings: 4
Calories: 189kcal
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.
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.
Nutrition
Calories: 189kcal | Carbohydrates: 10g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 4mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin B1 (Thiamine): 0.1mg | Vitamin B2 (Riboflavin): 0.02mg | Vitamin B3 (Niacin): 0.3mg | Vitamin B6: 0.1mg | Vitamin C: 0.2mg | Vitamin E: 0.3mg | Vitamin K: 11µg | Calcium: 12mg | Vitamin B9 (Folate): 8µg | Iron: 2mg | Magnesium: 94mg | Phosphorus: 191mg | Zinc: 2mg
