Kadju Badun ( Sri Lankan Deviled Cashews)

Total Time
1hr 5mins
1 hr
5 mins

I love the peppy-salty seasoning on this wonderful snack or party nibble, and I was pleasantly surprised to find that fried cashews are not greasy at all. I don't know if this is authentic to the recipe, but I also like to let the finished nuts cool just a bit then toss them in a bag with some garlic salt before serving.

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  1. Combine the cashews, paprika, turmeric, salt and water together in a bowl and let stand for 1 hour.
  2. Heat the vegetable oil in a skillet and fry the cashews until they're browned evenly.
  3. Remove from the oil, drain on paper towels and let cool slightly.
  4. In a plastic zipper bag, combine the chili powder and garlic salt to taste; toss the nuts around in the mixture and serve.