Place the cashews in a blender jar and blend into a fine powder. Do not blend for too long, as the cashews will start to release oil and become lumpy. Next, take a nonstick pan and add the sugar and water. Cook to make a sugar syrup.

Once the sugar has completely dissolved and the syrup starts boiling rapidly, add the cardamom powder and mix well. Then add the cashew powder. Reduce the heat. Mix the sugar syrup and cashew powder thoroughly until smooth with no lumps. Keep stirring and cook over medium heat until the mixture thickens. Cook until the kaju katli mixture thickens and starts to leave the sides of the pan. Then turn off the heat and add 1 teaspoon ghee to make the mixture shiny.

At this stage, the mixture should not look dry but should be moist and sticky. Immediately transfer the cooked kaju katli mixture to a greased plate or onto parchment paper. Let it cool slightly. When the mixture is warm enough to handle, grease your palms and knead it for 2 to 3 minutes into a smooth, crack-free dough.

Using a rolling pin, roll the dough evenly to about 1/4 inch thick. Once completely cooled, cut into your desired shapes. Store the kaju katli in an airtight container.