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

Kaju katli

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)

Gurdeep Loyal

Published: October 4, 2021 at 12:10 PM

Save recipe

Makes 12-14

Easy

Total time: 35 mins

+ cooling

0 reviews

loading...

Get 5 months for £5 when you subscribe today

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

Vegan

Skip to ingredients

Alternatives

Complete the dish

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

Ingredients

Nutrition

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)

Nutrition: per serving

kcal180
fat9.5g
saturates1.9g
carbs19.5g
sugars15.7g
fibre0.8g
protein3.7g
salt0.6g

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.

Here are more homemade food gift ideas

Authors

Gurdeep Loyal

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue