Try this recipe for kaju katli, then check out our salted chocolate twist on besan burfi, gulab jamun and street-side kulfi, too.


  • 250g cashews
  • ½ tsp fine sea salt
  • 200g caster sugar
  • ¼ tsp orange extract
  • 15-20 strands saffron
  • 2 tsp coconut oil
  • 1 mandarin or clementine, zested (you’ll need 1 tbsp of zest)
  • 30g roasted pistachios, roughly chopped, plus extra to decorate
  • 3-4 sheets edible silver leaf, to decorate (optional)


  • STEP 1

    Chill the cashews in the freezer for 20 minutes to solidify the oils, then pulse to a powder in a food processor. Sift into a bowl (pulse any larger chunks again), then whisk in the salt.

  • STEP 2

    Tip the sugar, orange extract and saffron into a medium pan with 85ml of water. Heat for 4-5 minutes or until the sugar has melted and the mixture starts to boil, then take off the heat and stir in the cashew mixture and coconut oil, mixing very thoroughly.

  • STEP 3

    Return to a medium heat for 3-4 minutes or until the mixture starts to thicken, then stir in the mandarin zest and pistachios. Cook for 4-6 minutes more, stirring constantly, until thick and coming away from the sides of the pan. Remove from the heat and cool for 20-30 minutes or until cool to the touch.

  • STEP 4

    Tip out onto a sheet of baking paper and knead for 1 minute until smooth. Put another sheet of baking paper on top and roll out into a 16cm x 16cm square that’s 1½cm thick. Chill for 1 hour to set, then slice into diamonds. Garnish with the silver leaf, if you like, and more pistachios. Arrange into a Diwali star and enjoy.


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