Add cashews to a blender jar. I had used cashew from fridge. I slit open the cashews and then dry roasted on a low flame until crunchy.

Pulse or blend to make a powder.Do not blend at a stretch for long time as they begin to release oil and turn lumpy. I usually blend the cashews in intervals. Also make sure the kaju powder doesn't turn hot or even warms it changes the flavour.

To make sure the cashews powder is not too coarse. I sieves it. You will need to use a spoon to pass it through the sieve.

I added back the coarse grains and blended again.

The cashews powder will be slightly grainy but not fine like flour. You can also split this kaju katli recipe and make the powder one day ahead. Store in it a tight jar and use within the next 2 days.

Making sugar syrup for kaju katli.

Add sugar to a non-stick pan. I used 3/4+2tbsp.The sweetness was right for us.If you prefer less sweetness than you can reduce 2 tbsp.

I poured 6 tbsp water. Pouring too much water is not right for this method as the mixture will have to be cooked for longer. So measure the water correctly.

Stir gently and dissolve the sugar completely e on a medium heat. Sugar can scratch up the non-stick pan so be gentle. Bring the sugar syrup to a rapid boil.

How to make kaju katli.

Next lower the flame completely and add cashew powder. I added in two batches. You may end up with lumps if the entire powder is added at one time.

Next mix very well to ensure there are no lumps. Scrape the sides and the spoon if the powder is stuck.

Keep stirring the Kaju Katli mixture consistently and cook on a low to medium heat until the mixture begin to thicken.

Next add 2 tsps ghee and one tablespoon rose water or cardamom powder.

Next continue to cook stirring well. And the mixture thicken it will leave the sides if not then add a few drops of ghee again.

With in few minutes the mixture will come together and leave the pan.

Check the mixture if done.

When the Kaju Katli mixture is done set the pan aside. Take one fourth tablespoon of the mixture and cool down a bit. Grease with your fingers and make a ball out of it. You must get a non sticky dry ball. This means the the mixture is ready.

If you do not get a dry ball it means the Kaju Katli mixture is under Done and needs cooking further.

Next quickly pour the prepared mixture to a greased plate or butter paper. If using unbleached parchment paper than grease it first and use.

When the temperature come down to slightly hot or warm then grease your hands and knead it well.

Within two or three minutes the mixture will turn smooth.

Next cover the Kaju Burfi mixture.

Roll it to oval shape of 1/4 inch thickness.

Lastly cool completely and cut to square or Diamond shapes. I cut them to the size of Haldiram Kaju Katli. You can cut them slightly bigger if you like.

Most often vark or edible silver foil is placed over the kaju katli. If you prefer you can do it after slicing it.

Store Kaju Katli in air tight Jar. They keep good at room temperature for 5 to 7 days.