Ingredients

• 1 cup Cashews (Kaju)
• 1/2 cup Sugar
• 1/4 cup Water
• 1 tbsp Ghee (clarified butter)
• 1/4 tsp Cardamom powder
• Edible silver leaf (vark) for garnish (optional)

Instructions

1. Make Cashew Powder: Grind the cashews into a fine powder in a grinder. Do this in short pulses to prevent the cashews from releasing oil. Sieve the powder to ensure there are no lumps.
2. Prepare Sugar Syrup: In a heavy-bottomed pan, combine sugar and water. Heat on medium flame and stir until the sugar dissolves completely. Continue to cook until the syrup reaches a "one-string consistency".
3. Cook the Katli: Reduce the heat to low, and add the cashew powder to the sugar syrup. Stir continuously to avoid lumps.
4. Add the ghee and cardamom powder. Keep stirring and cooking the mixture until it thickens and starts leaving the sides of the pan, forming a dough-like mass.
5. Roll and Set: Transfer the cashew dough onto a greased parchment paper or a plate greased with ghee. Let it cool slightly until it's cool enough to handle.
6. Knead the dough for a minute until it's smooth. Place another parchment paper on top and roll it out evenly to your desired thickness (usually about 1/4 inch).
7. If using, gently place the silver leaf (vark) over the rolled dough.
8. Let it cool and set for about 15-20 minutes. Then, cut into traditional diamond shapes using a sharp knife or a pizza cutter.
9. Separate the Kaju Katli pieces and store them in an airtight container.