To begin making the chocolate many katli,firslty blend the nuts to make a fine powder.

Take a havey bottomed pan add the sugar and water to it. Place it on medium flame heat and bring it to boil.once the sugar has dissolved completely,turn the heat down and allow the mixture to boil for 2 mins.till it reaches a one string consistency.

To test if it has reached the right consistency,transfer a fee drop of the syrup on a clean plate, allow it cool to 10 to 15 sec. And test it for the formation of the single thread b/w your thumb and index finger.

If the syrup has reached single thread consistency,transfer the ground cashew nut powder into the syrup and stir continuously for 4-5 mins. The mix will gradually turn into a thick paste.

Take the mixture off the heat and allow it to cool to room temp. As soon as the movie cool down slightly, grease your palms with a dash of ghee and start kneading the mix. Knead til it is smooth, uniform and like a dough.

Next,speard a sheet of butter paper on the counter top, place the dough on it and roll the dough out with a rolling pin to a thickness of 5 to 6mm.

Place a sauce pan with the water of the heat. Place a heatproof bowl over it and melt the chocolate. The heat generated in the boiling water beneath will melt the chocolate gradually.

Ensure that the boiling water does not heatproof bowl. When the chocolate has melted properly,pour it over the rolled kaju katli dough and spread it evenly with the help of spatula.

Allow it to cool for some time and and then transfer it to surface and refrigerate it 15 to 20 minutes.

When the chocolate has set you can cut the chocolate kaju katli by making intersecting diagonal lines,so they form the trademark diamond shapes