This five-ingredient sweet is Priya Krishna’s all-time favorite, and it’s as good for a Wednesday-afternoon snack (keep some in your freezer!) as it is for a Diwali celebration. Priya first made kaju katli, also called kaju ki barfi, this spring, after finding silver leaf her mother brought to the U.S. from India in the ’80s. Then she read countless blogs in an attempt to perfect the recipe. The one she found most helpful was Cook With Manali; this version is inspired by Manali Singh’s recipe. Silver leaf, or varak, is usually available as thinly pressed sheets and can be purchased online ($10 for 10 sheets; amazon.com). Just make sure it’s specifically labeled as edible. You can also try swapping the cashews (that’s kaju in Hindi and Urdu) in this recipe for pistachios or almonds.