Cashew Rock or Almond Rock – East Indian Style

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The easier counterpart to marzipan, cashew rock or almond rock is shaped like the Indian kaju katli dessert, but a lot tastier.


This traditional East Indian dessert called a cashew rock is really like a cross between a kaju katri and a cashew chikki, or a mass pav and an almond chikki. Most people make it with chopped cashew nuts or almonds, but we make it with minced or ground almonds or cashew nuts, just like our mom and granny did.

My favorite bit (read childhood memory) is eating it warm while it’s still being cut. Make sure to steal some while it’s still warm and mom’s cutting it into slices using the greased knife. Trust me, the salt from the butter slicing through the cashew rock makes it taste ten times better than when it’s set. It’s up there in my top n, along with eating hot marzipan or vanilla cream, or drinking homemade Baileys, or eating malawach and paneer.

Top view of pink East Indian cashew rock.

Cashew Rock or Almond Rock – East Indian Version

Abby
The easier counterpart to marzipan, cashew rock or almond rock is shaped like the Indian kaju katli, but a lot tastier.
5 out of 5 Stars!

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Prep Time 5 minutes
Cook Time 20 minutes
Slicing Time 10 minutes
Total Time 35 minutes
Course Dessert
Cuisine East Indian
Servings 32 Pieces
Calories 74 kcal
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Ingredients
  

  • 250 Grams Cashewnuts or Almonds
  • 60 ml Water
  • 250 Grams Powdered Sugar
  • 4 drops Pink Food Color

Instructions
 

  • Mince the cashewnuts or almonds fine. (The traditional recipe just chops it to bits, but we prefer mincing it.)
  • Grease a thali (large steel plate or a flatboard) and a smaller pot and set aside.
  • Use the water and sugar to make a sugar mel.
  • Add the minced cashew nuts or almonds and mix well.
  • Add a few drops of pink color and keep stirring till it leaves the sides of the vessel.
  • Pour the cashew rock or almond rock into the pre-greased thala and flatten with the greased smaller pot. (Optionally, add sliced pistachios before flattening.)
  • Allow the almond rock or cashew rock to cool for a few minutes before cutting into bits, and set to dry on another thali. It's ready to serve after a few hours but we try to wait till the next day!

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Nutrition (Per Serving)

Calories: 74kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1mg | Potassium: 52mg | Fiber: 0.3g | Sugar: 8g | Vitamin C: 0.04mg | Calcium: 3mg | Iron: 1mg

Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.

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How to make Cashew Rock aka Almond Rock

Cashewnuts, sugar and water in bowls and mug.
Ingredients for the cashew rock

Step IA – Mince the Cashewnuts or Almonds and Keep them Ready

Cashews being ground in a mixer-grinder.
Minced cashewnuts kept ready in a plate.
Minced cashewnuts are kept ready

Step IB – Slice the Pistachios and Keep Ready

Sliced pistachios on a plate.
Sliced pistachios for the topping.

Step II – Make a mel of the Sugar

Sugar granules in a pot.
Add sugar to the pot
Melting the sugar on a stove with water.
Make a sugar mel
Sugar syrup with a wooden spoon in it.
Sugar syrup

Step III – Add the Minced Cashewnuts/Almonds and Color and Cook Well

Minced cashewnuts added on top of a sugar mel.
Add the minced cashewnuts on top of the sugar mel
Minced cashew, sugar syrup and pink food color in a pot with a wooden spoon.
We add pink color, always pink!

Step IV – Pour into a greased Thala (Steel Platter)

Once it’s poured into the thala, flatten with the buttered underside of a pot and cut into slices while still warm.

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Greased thala or steel platter.
Greased thala
Buttered underside of a small steel pot.
Butter the underside of a small steel pot
Mom putting the sliced pistachios on the hot pink cashew rock.
Put sliced pistachios on top of the hot pink cashew rock
Slicing the cashew rock.
Slicing the cashew rock
Mom cutting the East Indian cashew rock into slices.
Mom cutting the East Indian cashew rock into slices
Top view of pink East Indian cashew rock.
Pink East Indian cashew rock with pistas on top on a black tray.
Pink colored East Indian cashew rock on a black tray.
East Indian cashew rock on a black tray.

If you want our traditional East Indian recipes on hand, the Abby's Plate Cookbook Series books are available online or in-store in most countries.

Latest Book:
East Indian Celebration
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See the full list of books here!

Tips to Make Amazing Cashew Rock

  • You can leave it colorless, or use any other color you prefer, but my mom and granny always made it pink.
  • You can simply chop the nuts if you prefer. We like it minced.
  • Butter the knife before slicing the pieces. This helps them separate better.
  • If it’s too dry, just reheat it with a bit more butter/milk and it’ll be fine.
  • If it’s too wet, reheat it as is till it’s drier.
  • It’s tradition to cut into diamond-shaped pieces, but you can cut any shape you like.

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Pinterest image of cashew rock or almond rock showing recipe steps.
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