Name: Kaju katli
Total time: 35 min
Yield: Makes 12-14
Cuisine: Indian
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)

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

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.