Kaju Pakkam

Kaju Pakkam (also called Kaju Pakam / Jeedipappu Pakam) is a traditional Andhra cashew sweet made by binding whole or halved cashews in a warm jaggery (bellam) syrup (pakam literally means “syrup” in Telugu mithai making). It’s part of the broader Telugu “pakam” sweets family—where fried or roasted ingredients are coated in a precise sugar/jaggery syrup—and is popular across coastal Andhra for festivals, gifting, and travel-friendly snacking. Recipes and regional food guides consistently describe it as an Andhra specialty that sits between a chikki (brittle) and a fudgy nut bar depending on the syrup stage used.

Our Kaju Pakkam celebrates cashews in their most natural, indulgent form—golden-roasted jeedipappu folded into a glossy jaggery glaze for a clean, nut-forward bite with warm caramel notes. Expect a satisfying snap on the outside with a pleasantly chewy, melt-in-mouth center when the pakam is pulled just right, accented by a whisper of ghee and cardamom. The pieces are neat, uniform, and gift-tray ready—ideal for tea-time, festive hampers, or a mid-day energy pick-me-up.

Kaju Pakkam is best enjoyed fresh within a day at room temperature. If refrigerated, it can stay fresh for 1-2 days. Store in an airtight container in a cool, dry place away from direct sunlight. If refrigerated, allow it to come to room temperature for about 10-15 minutes before serving to experience its optimal texture and flavor.

Cashews (jeedipappu), jaggery (bellam), ghee, cardamom.