Kaju Biscuits Cashew Shaped Crunchy Crackers Playful Cooking

What is Namkeen Kaju Biscuits?

Kaju means cashew, but these kaju biscuits have no cashew, it just cashew shaped crackers. During Diwali, we often look for snack ideas that are fun, and these namkeen kaju biscuits can fit right in! So, this Diwali, try these Kaju Biscuits! It would make for a great addition to your Diwali gift basket. Watch the video in the recipe card to understand better on how to shape the crackers.

Ingredients you need for Kaju Biscuits

All Purpose flour - All purpose flour is not a mandate, but it just does taste amazing. You can use whole wheat flour and can try making these with gluten-free flour too. Semolina - Semolina adds a crunchy bite to the crackers and you need a small portion mixed with the flour. Salt for seasoning. I don’t use any spices in the dough and like to keep it simple with just salt. Ghee - Ghee helps to give that flaky texture to the kaju biscuits. You can definitely use oil too if you want to skip ghee. Mix of Chaat masala and Aam chur - While there are no other spices added while making the dough. After you fry the kaju biscuits, add a mix of chaat masala and aam chur while it’s still warm, and it coats the crackers perfectly. The spices add a lovely salty bite to these crescent shape crackers. I got to admit that shaping these tiny kaju biscuits was fun, even therapeutic. The dough is easy to make, easy to roll, and the overall process of making these savory crackers is stress-free.

Steps to prepare

1- In a mixing bowl add all-purpose flour, semolina, salt and ghee. Mix it with hand to incorporate everything. 2- Take a little amount of the flour mixture and hold it tight. If the shape retains for a few seconds, the dough has a good amount of fat to make it flaky. If it doesn’t hold shape, then add more ghee or oil and mix again. 3- Add water little by little to make the dough. Don’t knead the dough too much. Instead, just fold the dough a few times to create layers. Once done, cover with a damp towel and let it rest for 30 to 40 minutes. Resting the dough is extremely important for the gluten to relax. If the dough is not rested well, it will be elastic, and you will not be able to roll it or shape it comfortably. 4- Roll the dough by dusting a little flour. Don’t roll it too thin, as you want it to shape like a cashew. Roughly 1 cm thick. 5- Use a circular shape object. Bottle cover, bottom of a big pipping tip are good examples. Here I used a small size cookie cutter. 6-Press the cutter halfway through firmly to form the cashew shape. See the video to understand this step better. Once you’re done using the dough, gather the remaining dough, roll it out and make more cashew shaped crackers. 7- To fry the kaju biscuits, use a flat, heavy bottom skillet. You want to fry these in medium low hot oil so the dough cooks slowly, making it flaky. You have to cook in low heat for 10 minutes and then increase the heat and fry for 5 minutes to get the color. 8- Using a slotted spoon, take off the fried kaju biscuits to a plate and while it’s still warm, sprinkle the chaat masala and aam chur to coat it evenly.

Importants steps on frying these savory cashew shape crackers

Make sure that the oil is not very hot. You have to start frying these in mildly hot oil, and then crank up the heat for the color. If you fry these in very hot oil, it will be soft and soggy instead of crunchy and flaky. You should fry for 10 minutes at medium low heat for it to cook evenly from inside. Then, crank up the heat to medium high to get the golden brown color on the kaju biscuits. Do not overcrowd the pan when frying. Keep tossing them around gently for even coloring. If you have to make in multiple batches, make sure you lower the temperature of the oil to almost room temperature before you add the next batch.

Storing the Kaju Biscuits:

You have to store them in an airtight jar. It will stay good and crunchy for a couple of months, maybe even more. With a little effort, these homemade kaju biscuits come together very easily. You could give it any other shape you like, or add some whole spices in the dough for extra flavor. I like to keep it very simple and that hint of dry mango powder adds to the taste.