The Cashewʹs Curious Journey
Crunchy, creamy and slightly sweet, cashews turn up everywhere—from bowls of dry fruit and boxes of kaju katli to rich Indian gravies. In fact, in Goa, the cashew is an integral part of the state’s landscape and food culture. But this familiar nut is actually a traveller from the other side of the world.
Ancient History
The cashew tree, Anacardium occidentale, is native to tropical South America, particularly Brazil. Long before cashews reached India, indigenous communities in Brazil were familiar with both the fruit and the nut. The cashew’s journey changed dramatically when Portuguese explorers began travelling between South America, Africa and Asia.
The Cashew Comes to India
The Portuguese brought the cashew tree to India in the 16th century. One reason it was planted was to help control soil erosion. The hardy trees could grow on slopes and in soils where many other crops struggled.
Cashews adapted remarkably well to India’s warm coastal climate and spread along both the western and eastern coasts. Today, they are grown in states including Goa, Maharashtra, Karnataka, Kerala, Tamil Nadu, Andhra Pradesh, Odisha and West Bengal.
In Goa, however, the cashew became particularly important. Cashew cultivation became part of rural life and the fruit as well as the nut found many uses. The Goa government even recognises the Cashew Fest as a state festival.
Today, cashews are used in Indian sweets, curries, pulaos, snacks and desserts. Ground cashews can thicken rich gravies, while whole roasted cashews are eaten as snacks or added to dishes.
The Strange Fruit
Take a close look at a cashew growing on a tree and you’ll notice something unusual. The colourful pear-shaped part is called the cashew apple, but botanically it isn’t the tree’s true fruit. The kidney-shaped structure hanging beneath it is the true fruit. Inside its hard shell is the cashew kernel—the part we eat. So what we casually call a cashew nut is actually the seed found inside the cashew tree’s true fruit!
DID YOU KNOW?
Cashews belong to the same botanical family as mangoes and pistachios!
KAJU KATLI
INGREDIENTS
- 1 cup cashew nuts
- ½ cup sugar
- ¼ cup water
- A pinch of cardamom powder
- 1 teaspoon ghee
METHOD
- Grind the cashews into a fine powder. Do not grind them for too long or they may release their oils and turn into cashew butter.
- Add the sugar and water to a pan and heat until the sugar dissolves.
- Add the powdered cashews and cook on a low flame, stirring continuously.
- Add the cardamom powder and continue stirring until the mixture begins to come awayÂ
- Allow it to cool slightly. Grease your hands with a little ghee and gently knead the mixture until smooth.
- Place it between 2 sheets of baking paper and roll it out evenly.Â
- Allow it to cool completely before cutting it into the traditional diamond-shaped pieces.
Warning: Ask a parent or adult to help with this recipe.Â
