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Instructions:
- Grind the cashew nuts in a food processor or blender until they turn into a fine powder. Make sure not to over-grind, as it may release oil and affect the texture of the Kaju Katli.
- In a heavy-bottomed pan, combine the sugar and water. Heat the mixture over medium heat, stirring continuously until the sugar dissolves completely.
- Once the sugar syrup starts boiling, add the ground cashew powder and cardamom powder. Mix well to combine all the ingredients.
- Continue cooking the mixture on low heat, stirring constantly to prevent it from sticking to the bottom of the pan. Add the ghee and mix well. The mixture will start to thicken and come together.
- Keep cooking until the mixture forms a soft dough-like consistency. To check if it's ready, take a small portion and try to roll it into a ball. If it holds its shape without sticking to your hands, it's done.
- Remove the pan from heat and let the mixture cool slightly until it's safe to handle. Transfer the dough onto a greased surface or parchment paper.
- Knead the dough gently while it's still warm to smoothen it out. Be careful as it can be hot. If the dough feels too dry, you can add a teaspoon of warm milk and knead again.
- Once the dough is smooth, place another parchment paper on top and roll it out evenly to a thickness of about 1/4 inch. Remove the top parchment paper.
- While the rolled dough is still warm, cut it into diamond-shaped or square pieces using a sharp knife.
- Let the Kaju Katli cool completely at room temperature. Once cooled, gently separate the individual pieces and remove any excess edges.
- Optionally, you can garnish each piece with a small silver vark (edible silver foil) to enhance the presentation.
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