• Prepare two parchment paper sheets and lightly grease them with ghee or neutral-flavored oil. Set aside.

Grinding the Cashews

• Add cashews to a blender, spice grinder, or food processor and pulse a few times until they are ground into a fine powder. Avoid grinding for too long at a time, as cashews release oil quickly and can turn lumpy.
• Pass the cashew powder through a medium-mesh sieve to remove any lumps. If larger pieces remain, grind them again and sieve.
• Add ground cardamom to the cashew powder and stir until well combined. Set aside. If you do not want to add cardamom, skip it.

Preparing the Sugar Syrup

• In a heavy-bottomed or non-stick pan, combine water and sugar. Heat on low to medium flame until the sugar dissolves completely.
• Once the sugar mixture comes to a rapid boil, turn the heat to low and add prepared cashew powder. There is no need to check the sugar syrup consistency, such as one string consistency.
• Stir everything well with a spatula, ensuring there are no lumps. Add ghee if you prefer, and continue cooking on low heat. Soon, the cashew mixture will start to thicken.
• Keep stirring and continue cooking until the cashew mixture begins to become like a soft dough. It will take about 7-8 minutes.
• You can also check if the mixture is ready by doing a small test. Take a small pinch of the dough and roll it between your fingers. The dough is not ready if it forms a ball but sticks to the finger. But it is ready if it forms a ball and does not stick to your finger.
• Turn off the heat and transfer the dough to one greased piece of parchment paper, then let it sit for a minute.

Rolling and Shaping Kaju Katli

• While the dough is still warm, gently knead it into a smooth ball. Lightly grease your palms if it sticks. Do not over-knead, just bring it together until smooth.
• Place another piece of parchment on the top of the dough and gently press it with your fingers to flatten it slightly. Then, roll the dough using a rolling pin into a disc of your desired thickness, or at least ¼ inch thick.
• Let the rolled mixture cool completely. Then, grease a sharp knife and cut the rolled dough into a diamond or square shape. Gently pick up the Kaju Katli pieces and enjoy immediately, or store them in an airtight container.

Storing Suggestions

• Store the Kaju Katli in an airtight container at room temperature for a week.
• It can be stored in the refrigerator for an extended period of time. Bring it to room temperature before serving.