Cashew is a storehouse of carbohydrates, proteins, vitamins, minerals and cholesterol-free good fat (HDL), good quality fibre and low soluble sugar. Here are a few cashewnut-based recipes to try:

 Cashew khus cooler
Ingredients: Cashewnuts (split): 1/2 cup; Khus khus 2 TB sp; Coconut gratings 2 Tbsp;  Jaggery powder 1/2 cup; Cardamom powder 1/8 Tsp; Nutmeg powder 1/8 Tsp

Method: Grind the first three ingredients to a smooth paste. Add four glasses of water, add jaggery and stir well to dissolve completely. Add cardamom and nutmeg powders, mix well and serve chilled or with crushed ice. Serves four.

Note: Cardamom & nutmeg powders can be substituted with Rose or vanilla essence for a variation in flavour.

Cashew-coco rolls
Ingredients: Whole cashewnuts 20; Pheda (crushed) 2 cups; Cocoa powder 1 Tsp; Honey 2 TBsp; Vanilla essence 2/3 drops

Method: Toast cashewnuts and keep aside. Mix honey and cocoa well till smooth, add pheda and essence and knead into a soft dough consistency; divide into 20 equal sized balls. Take each ball, flatten and keep one whole cashew in the centre and roll into an oval (to encase the cashew) or even a cashewnut shape. Serve.

Cashew ducks
Ingredients: Cashewnuts (split) 1/2 cup; Pheda (crushed) 2 cups; Honey 2 Tbsp; Almond slivers 10 or Pista (split); Cardamom seeds: a few; Saffron: a few strands; Milk 2 Tsp; Raisins 10

Method: Toast and powder cashewnuts; mix with pheda and honey and knead into a smooth dough. Rollout into 1/4" thick round & cut out 10 birds from a biscuit cutter and remove to a serving plate. To decorate, press one cardamom seed (black) for the eye; one pista or almond sliver for the feather. Warm and crush saffron and grind well in warm milk. Dip a toothpick in this paste and draw a stroke for feathers. Finally press a raisin for the beak and serve.

Note: Biscuit cutters have duck shapes too.