Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Kaju katli
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Makes 12-14
Ingredients
- 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)
Method
- 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.
