First, rinse the cashews 2-3 times with water, then let them dry completely in the sun until they become crunchy. Once dry, grind the cashews in a blender or food processor to make a fine powder.

Add the sugar and water to a pan. Stir until the sugar dissolves, then cook the syrup for 1-2 more minutes until it reaches a one-string consistency.

Add the cashew powder to the syrup and mix well. Cook the mixture until it thickens and starts to come together like a dough.

Grease a plate with ghee and transfer the mixture onto it. Let it cool slightly until you can handle it. Grease your hands with ghee and knead the mixture until smooth. Shape it into a ball, like dough.

Place the dough on a sheet of parchment paper. Gently flatten it with your hands, then use a rolling pin to roll it out to about 1/8 inch (1/4 cm) thickness. Apply edible silver leaf on top, if using.

After letting it cool for 5 minutes, cut the rolled mixture into squares or diamond shapes to make Kaju Katli pieces.

Your Kaju Katli is ready! Store it in the refrigerator and enjoy for up to 15 days.