Firstly, in a mixi take 2 cup cashew and blend to a fine powder. make sure to pulse and blend else, the cashew will release oil and turns into a paste.

Sieve the cashew powder making sure there are no lumps. keep aside.

In a large kadai take sugar and water.

Stir well and dissolve sugar. boil for 5 minutes or until 1 string consistency is attained.Add in powdered cashew and mix well.

Stir continuously until the mixture is well combined and smooth paste is formed.

Now add 1 tsp ghee and ¼ tsp cardamom powder. mix well.

Continue to cook until the mixture turns smooth paste and starts to separate pan slightly. do not overcook, as the burfi will turn hard.

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Transfer the mixture on to the butter paper. make sure to grease the butter paper with ghee. Now fold using a spatula until the mixture thickens forming a dough.

Once the dough is formed, knead slightly, to form a soft dough. Place the cashew dough between butter paper and roll using a rolling pin.roll slightly thick making sure it’s uniform.

Now grease with ghee and apply silver leaf or silver vark. applying.

Now cut into diamond shape.

Finally, enjoy kaju katli for a month when stored in an airtight container.