Kaju Barfi to Temple Prasadam: The Cultural Role of Cashew

A Sweet That Speaks of Culture

There’s something magical about how food turns into faith in India. Think of kaju barfi — that glistening diamond of silver and cashew that appears on every festive platter. From Diwali trays to temple offerings, cashew isn’t just a nut here — it’s a symbol of prosperity, purity, and joy.

But behind every bite of kaju katli or every handful of roasted cashews offered at a shrine lies a deeper story — one that blends colonial history, regional traditions, and the Indian idea that food is sacred.

How Cashew Became India’s Beloved Nut

The cashew (Anacardium occidentale) didn’t grow naturally in India. It was brought by the Portuguese to Goa from Brazil in the 16th century, mainly to control soil erosion. Locals soon discovered the rich nut inside the shell and turned it into something extraordinary.

Over the centuries, the cashew travelled across India’s western and southern coasts — Goa, Kerala, Karnataka, Maharashtra, and Tamil Nadu. Slowly, it found a place in royal kitchens and sweet shops. Today, India is one of the largest producers and exporters of cashew kernels in the world.

From Royal Feasts to Festive Sweets

Kaju barfi, kaju katli, kaju pista roll — these sweets aren’t just desserts; they’re a celebration of refinement. Historical accounts suggest that kaju barfi originated in royal Mughal kitchens, where cooks experimented with imported cashews to create new “mithaai” textures. Cashew’s smooth, buttery taste allowed it to replace traditional lentil or flour bases, creating sweets that literally melted on the tongue.

Over time, kaju barfi became a festive staple — synonymous with weddings, Diwali, Raksha Bandhan, and joyous gifting. In many North Indian households, serving kaju barfi is considered a gesture of respect and affection — a “premium” sweet for guests.

Even today, the nut remains tied to the idea of purity and good fortune. Its pale golden hue, creamy richness, and long shelf life make it perfect for temple offerings and religious ceremonies.

Cashew in Temples and Rituals

Beyond sweets, cashew kernels have entered temple traditions and prasadam rituals — particularly in South India. Temples in Kerala, Karnataka, and Andhra Pradesh often use cashew in panchamritam, payasam, or halwa offered to deities. Cashew signifies richness and gratitude, often representing abundance or “complete offering” in Hindu philosophy.

During festivals like Onam or Ugadi, dishes with cashew — from payasam to chakkara pongal — are cooked as sacred food, not just as dessert. The nut is roasted in ghee, added to the offerings, and later shared as prasadam among devotees.

In Goa and coastal shrines, some communities also offer raw cashews or feni (cashew liquor) during harvest celebrations, as gratitude for the season’s bounty.

From Temples to Global Tables

Today, the cashew stands as one of India’s most versatile exports — used in sweets, curries, vegan cheeses, and energy bars. Yet, even with its modern makeover, it retains a sacred aura. Whether it’s mixed in creamy shahi paneer or ground into festive barfis, cashew continues to carry cultural weight — the nut that connects indulgence with intention.

Goan cashews, now with a GI Tag, have elevated India’s global cashew story. They represent heritage farming, traditional processing, and premium taste — making India synonymous with both quality and culture.

More than a Sweet — A Symbol

Every piece of kaju barfi tells a story — of sailors and soil, of temples and trade routes, of families who turned a foreign nut into a sacred ingredient.

From Goa’s groves to the golden thalis of temples, cashew has become a reminder that food is not just eaten — it’s celebrated, worshipped, and shared.

It’s a nut that started as a traveller and ended as tradition. A foreign seed that became a symbol of Indian sweetness and devotion.