Kaju Biscuits

These Kaju Biscuits are crunchy, bite sized and perfect savory snack for teatime. It has no eggs and needs only three key ingredients.

What is Kaju Biscuits? 

Kaju means cashew but these kaju biscuits have no cashew, it just cashew shaped crackers. On festive season, we go bonkers making an array of sweet treats and to balance it out, we need some savory munch on the side. It’s a great snack for Masala Chai too!

So, this Diwali, try these Kaju Biscuits! It would make for a great addition to your Diwali gift basket. Watch the video to understand better on how to shape the crackers.

Kaju Biscuit makes a great addition to Diwali gift basket

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.

There are no whole spices or ground spices in the dough but you could add some nigella seeds or carom seeds.

A pinch of dried mango powdered (aam chur) is sprinkled on the fried biscuits, which gives it a lovely flavor and taste. However, it’s completely optional.

What ingredients are needed for the Kaju Biscuits?

• All Purpose Flour
• Semolina
• Ghee
• Salt
• Oil, to fry the biscuits

Can you substitute Ghee with Oil?

Yes, you can. You could use melted butter or vegan butter too.

Shaping the Kaju Biscuits?

It’s called Kaju biscuits because of it’s shape and getting that shape correct is what makes these tiny bite size crackers so interesting.

I used a big piping tip (watch the video to understand better). You could also use bottle cap or a small cookie cutter. These kaju biscuits should be almost the size of a cashew.

Here are the steps:

Roll the dough to 1 cm thick. Make sure that it’s evenly rolled out.

Using a 1-inch diameter circular object or a cookie cutter, cut a half moon shape from one edge. Keep that aside to be used later. Once you get the half moon shape, it will be easy shaping the biscuits like cashew. Keep shaping as many as you can and set them aside to be fried in batches.

Sometimes, you might have to shape the uneven corners with hand.

Gather rest of the dough and the discarded shape. Knead and roll again. Continue making as many shapes as you can.

You could definitely use a moon shape cookie cutter like this one that I found on Amazon.

Key notes on frying these savory cashew shape crackers

Make sure that the oil is not very hot. You have to start frying them in less hot oil or else, they will not remain crunchy once cooled to room temperature.

You should fry for 10 minutes at medium 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 over crowd the pan when frying. Keep tossing them around gently for even coloring.

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.

These are so tasty and chances are, it will not even last that long. I sprinkled a little bit of dried mango powder on the fried crackers while they were still hot. It gives a lovely tangy taste.

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. 

Enjoy these bite size snacks with a cup of pipping hot Masala Chai

Here are few other snack bites:

Namak Para – Shaped Three Simple Ways!

Dry Fruit Samosa

Garam Masala Baked Potato Chips

Garlic Chili Roasted Chickpeas

Kaju Biscuits | Cashew Shaped Crackers

Yield: 1 lb

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

These kaju biscuits are crunchy, bite sized and perfect savory snack for teatime. It has no eggs and needs only three key ingredients.

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Ingredients

• 2 cups all purpose flour
• ½ cup semolina, preferably the coarse variety
• 1/3 cup ghee, you can use melted butter or oil or vegan butter
• ½ teaspoon salt
• ½ teaspoon dry mango powder

Instructions

1. In a bowl, mix the flour with semolina and salt. Add the
   ghee and mix it around to form a crumbly texture. The mixture should hold shape when a little amount is squeezed tightly.
2. Pour ¾ cup of warm water, little by little, as you make a
   pliable dough. The dough shouldn’t feel too soft or too hard.
3. Cover the dough and let it rest for 15 minutes. After 15 minutes, knead the dough one time and roll it
   to 1 cm thick.
4. Using a 1-inch diameter circular object, cut a half moon shape from one edge. Keep that aside to be used later. Once you get the half moon shape, it will be easy shaping the cashew like biscuits. Keep shaping as many as you can and set them aside to be fried in batches. Gather rest of the dough and the discarded shape. Knead and roll again. Continue making as many shapes as you can.
5. To fry the biscuits, pour enough oil in a skillet and once
   it just starts to heat up, drop the biscuits without over crowding the pan. Fry at medium heat for 10 minutes, tossing gently every now and then.
6. Crank the heat to medium high and fry for 5 to 7
   minutes or until you get the golden brown color. Make sure to toss around every now and then for even coloring.
7. Once you have the color, use a slotted spoon to take it off
   the hot oil. Make sure to shake off the excess oil.
8. While the fried biscuits are still hot, sprinkle a little bit of dried mango powder (optional) and toss them around.
9. Let the biscuits cool completely before you store them in an airtight jar.