Description
The botanical name of Cashews is Anacardium Occidentale and belongs to the family of Anacardiaceae. In India, Maharashtra is one of the leading producer of Cashews. Cashew is one of the very important ingredients in Indian cooking. It is mainly used to make the gravies rich. It even gives a better flavour to Indian cooking. Cashews are mainly used in making sweets. Just imagine Diwali without “kaju katli”. Kaju katli is one of the famous sweets distributed during festivals. Not only this but a lot of sweets are made out of cashews like kaju pista roll, kaju barfi, kaju badam ladoo and so on. Even the Prasad offered to God contains Cashews. Split Cashews are easy to use as most of the time we break the whole cashews before using them in our dishes.
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