Mandarin and pistachio kaju burfi

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. It’s also vegan, so is sure to be a hit with all your Diwali guests.

35 MINUTES + COOLING | MAKES 12 14 | EASY |

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)

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.

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.

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.

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 11/2cm 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.

PER SERVING 14 180 kcals | fat 9.5G saturates 1.9G | carbs 19.5G | sugars 15.7G fibre 0.8G | protein 3.7G | salt 0.6G