The kaju is a South Asian fruit that is commonly used in Indian cuisine. It is similar to a chestnut in size and shape, but is softer in texture. The skin is a light brown color, and the inside is a cream color. The kaju is grown in many parts of India, but the most famous regions are West Bengal and the Konkan coast. The kaju is a sweet, flavorful fruit that is often eaten raw. They are also cooked in sweet dishes, such as khiran and rabdi. The kaju can be cooked with other ingredients to create a sweet dish, or they can be added to savory dishes, such as korma.