A sweet and eye-catching dish to enjoy this Diwali, Jagruti’s Cooking Odyssey has made Kaju or Badam Katli/Barfi using a pressure cooker. Perfect to enjoy during the festive celebrations, this fudge-like recipe only takes 30 minutes and makes 25-30 pieces. Topped with edible silver foil, @jcookingodyssey has used our stunning Monsoon Lucille Gold and Greenwich ranges to serve it up. Equipment Pressure cooker Spatula Chopping board Greaseproof paper Rolling pin Pizza cutter or sharp knife Ingredients Katli/Barfi 1 CUP = 250ML 425g/ 4 1/4 cup cashew or almond powder (shop-bought or make your own at home using raw and unsalted cashews) 400g 2 cup white granulated sugar 2 tbsp. ghee 180ml/1/2 cup + 4 tbsp. water Edible silver foil (optional)  Method In the inner pot of a pressure cooker, combine the sugar and water and then shut the lid. Next, select the high pressure mode for 10 minutes and secure the valve on the sealing position. When it’s done, release the pressure manually straightaway. Add the ghee and cashew/almond powder and mix quickly. It won’t …