Khoya Kaju

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 cup - cashews
  • 1/2 cup - paneer (crumbled)
  • 2 onions (medium)
  • 1 tbsp - melon seeds (Magajtari)
  • 1 tsp - poppy seeds (khus-khus)
  • 1/2 cup - lukewarm milk
  • 1 tsp - ginger-garlic paste
  • 2-3 tsp - sugar
  • a pinch of turmeric powder
  • Salt - to taste
  • 1 tbsp - ghee
  • For garnishing:
  • 5-6 fried cashews
  • 2 tsp - fresh cream

How to Make Khoya Kaju

  • Soak 3/4 cup cashews and melon seeds in hot water for 10 minutes.
  • Drain water and grind it with poppy seeds to make a smooth paste.
  • Roughly chop onions and grind to make a coarse puree of it. Keep it aside.
  • Heat 2 tsp of ghee in a deep pan and saute the remaining 1/4 cup cashews (roughly chopped) till it's crispy and golden brown.
  • Saute cashews (cut into half) to be used for garnishing too.
  • In the same pan, add the remaining ghee and heat on medium-high flame.
  • Add ginger-garlic paste along with onion puree. Cook it for 3-4 minutes.
  • Add white paste (cashew) and mix well.
  • When it starts releasing ghee from the sides, add milk, sugar and all spices.
  • Turn off the heat and add the crumbled paneer to it. Mix well.
  • Transfer it to a serving bowl and garnish with fried cashews and fresh cream.
  • Serve with lachcha paratha.
  • Recipe Courtesy: My Own Food Court