Contents.History Cashews were first brought to India by the (but is from Northeastern South American or Brazilian coast of native tupi territory in the origin - Neotropic Divergent Evolutive Zone), who planted them along the coasts of to prevent erosion. Originally exported in oil cans, it was found that this method could lead to infestation and it was replaced by storing the kernels in cans infused with carbon dioxide. This method, known as 'Vita Packing', is still in use today.The health benefits and value of cashew nut were discovered much later. The trees adapted very well to their new home, especially in and by the late 16th century cashew nuts had reached, then known as Quilon, a city under the control of the Portuguese.During the time of the Portuguese, and in the, Quilon and its old were major business hubs for and traders. Many of the cashew businesses in Kollam are family owned and run. Cashew exports India is the largest exporter of cashew kernels and cashew nut shell liquid (CNSL). Foreign exchange earned by the country through the export of cashew kernels during 2011-12 reached Rs.4,390 crore based on statistics from the (CEPCI).

131,000 tonnes of kernels were exported during 2011-12. 90% of these export quality cashew kernels are prepared in Kollam. CEPCI and the work in Kollam city to promote exports of cashew kernels and cashew nut shell liquid from India. They also protect the interest of workers and attempt to provide maximum employment to the industry's workers and give them statutory benefits such as minimum wages and bonuses.The industry provides a livelihood for about 600–700 thousand employees and farmers. In alone there are more than 250,000 employees directly involved in the industry, which is about 10 per cent of the population of the district. 95 per cent of these workers are women.

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There are more than 600 cashew processing units in Kollam with about 800,000 tonnes of raw cashews imported annually to the city for processing. An average of 130,000 tonnes of processed cashews are exported to various countries worldwide every year. As a result, Kollam is known as the 'Cashew Capital of the World'.

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Is expecting a rise in exports to 275,000 tonnes by 2020, growth of 120 per cent over present exports. Largest importers of cashew kernels from Kollam CountryExported QuantityValueYear47,611 tonnesRs.1,470.47 Crore2011-1214,173 tonnesRs.606.11 Crore2011-1211,517 tonnesRs.365.57 Crore2011-12-Rs.237.45 Crore2011-12-Rs.207.01 Crore2011-12CEPCI registered cashew exporters CEPCI registered cashew exportersPlace in KollamNumber of Companies2522131Parameswar Nagar52Channapetta1491112Mukkoodu14Beach Road69Edavattom21Kannanalloor1322Peroor6Decent Junction311Mangad71Mundakkal West2219Mavadi21Kuttichira11Cantonment South1Lakshminada1Maranadu15References. Deccan Chronicle. Retrieved 4 December 2017. Retrieved 14 November 2014. Retrieved 24 June 2016.

(2010). Pradeepkumar (2008). New India Publishing. Dulce Rodrigues.

Retrieved 14 November 2014. Archived from on 14 October 2014. Retrieved 14 November 2014. CS1 maint: archived copy as title CEPCI. CEPCI - BS.

Deccan Chronicle. Retrieved 5 December 2017. CASHEW INDUSTRY IN KERALAPROBLEMS AND POTENTIALS – Thesis to CUSAT.

Archived from on 22 October 2014. Retrieved 14 November 2014.

CS1 maint: archived copy as title Online Customs Clearance Facility for Kollam Port to be ready in a month. Rise in earnings from cashew kernel exports – The Hindu. CEPCI – Kollam.

Archived from on 20 December 2014. Retrieved 20 December 2014.

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This classic sweet, kaju katli is one of the most bought sweets from the halwai & Indian sweet shops during festivals & occasions. Most Indians usually gift these to friends & relatives to spread the joy of festive or special occasions.Often people are intimated to make kaju katli at home as most recipes require checking the string consistency. But this recipe is very simple, quick to make & does not involve checking string consistency.Moreover kaju katli needs only a few ingredients that are always available in Indian kitchens. This Kaju katli is. gluten free.

can be made vegan by using coconut oil. is low fat. simple & quick to makeI always make sweets at home and avoid buying from shops or frozen sections as the store bought ones contain preservatives. We also do not know the quality of sugar and other ingredients used.With homemade kaju katli, you know what goes into it. We always have the option to use organic sugar and avoid artificial flavors. How is kaju katli made?Traditionally kaju katli was made by boiling the sugar syrup to a 1 string consistency and then the powdered cashews are added to it. This method yields great results as the mixture doesn’t get overcooked and the burfi turns right.The method I have shown in this post is without making a string consistency which I adapted from my.

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I have just brought the sugar syrup to a rolling boil and then added the cashew powder. Cooked further until it reaches a thick consistency.This method also gives very nice kaju katli just like the ones in the sweet shops. However if you are an experienced cook then you can also boil the syrup to a one string consistency and then add the cashew powder. Tips to make good kaju katli.

Make sure cashews are powdered as fine as possible without making the powder lumpy. Pulse the cashews in intervals and avoid running the blender for long time.

Over blending the cashews or blending for too long will release oils from cashews. This will not give the right texture to the kaju katli. The mixture will begin to release oil if such powder is cooked. Do not over cook the mixture as it dries out the kaju katli. Kneading the mixture well is the key to get smooth and mouth melting kaju katli. Do not over blend the cashews to the extent they release oils. If the cashew powder turn oily, then it is not suitable to make kaju katli.

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Just use up the powder to make north Indian gravies and make a fresh batch of kaju powder.If you love burfi recipes, then you may love these & &.MoreEasy kaju katli or kaju barfi. Water: Please stick on to the quantity of water mentioned in the recipe. If you add even little more water than mentioned in the recipe, you will have to cook the mixture for longer.

This may alter the taste of kaju katli making it chewy. You can also boil the sugar syrup until it reaches 1 string consistency. Then add the cashew powder. Mix well and add ghee.

Cook until the mixture leaves the sides of the pan. When it cools down a bit. Knead it well and follow as mentioned above. Before adding the cashew powder, make sure sugar has dissolved completely and has begun to boil well. Hi Shri,I guess the problem is due to over blending the cashews.

A bit more of ghee shouldn’t matter much. But If the cashews are over blended they will release oil after adding to the pan. It turned chewy as you over cooked it. You should never put any burfi mixture in fridge to fix it. There are lot many easier ways.

You can try adding some roasted gram flour(chutney dal) or desiccated coconut. I would suggest adding chutney dal to a processor/mixer and make a fine powder then mix with this. It should work well.

Hope this works. Please let me know if you could do it.

No I mean chutney dal or roasted gram flour or fried gram dal flour. But you can also use besan but will have to dry roast for long time until it turns golden and roasted. Slime reason rapidshare premium. The raw smell should go away.

Yes any addition will alter the taste completely. But you can save it and it will taste good for sure.

Chutney dal has the ability to absorb the excess grease and stickyness so it will work.Do not add a lot, just add 1 tbsp each time until you are able to fix it. Also the katli will taste less sweeter. Instead You can also add only some cocoa powder. This I have made it several times. Hi Rita,I have done my best to show the right consistency of the mixture in the video. The flour couldn’t go through the sieve is not a problem.

Your katli mixture turned hard because you overcooked it. You can add it back to the mixer and powder it again. Then sprinkle some water and slowly heat it to bring it down to the right consistency.

Then slightly cool down and knead it. If you do not want to redo it. Just make ladoos out of the blended powder.

They will turn out very good. Hope this helps!