A slate platter topped with six diamond shaped sweets, decorated with orange zest

Kaju katli

  • makes 12-14
  • Easy

Cashew burfi, or kaju katli, is recognisable by its signature diamond shape and silver leaf. This twist on the classic is flavoured with mandarin zest and orange, a pinch of saffron and roasted pistachios

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Try this recipe for kaju katli, then check out our salted chocolate twist on besan burfi, too.

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Ingredients

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

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Nutritional Information

  • Kcals 180
  • Fat 9.5g
  • Saturates 1.9g
  • Carbs 19.5g
  • Sugars 15.7g
  • Fibre 0.8g
  • Protein 3.7g
  • Salt 0.6g
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