First, take the cashews and grind them in a blender in small batches to make a fine cashew powder. Add the milk powder to the cashew powder and mix well. Place a pan on the stove, add the sugar and water, and let the sugar dissolve completely.

When the sugar syrup reaches a two-thread consistency, it's ready. Lower the heat and add the cashew-milk powder mixture. Stir well until everything is combined. Add the cardamom powder and mix thoroughly. Spread the mixture evenly in the pan and let it cool.

Take a thick plastic sheet (or use food-grade plastic wrap) and place the cooled cashew mixture on it. Roll it out to about 1/2 inch thick. Lightly grease the top with a little ghee, then cover with another sheet of parchment or plastic. Let it cool for 2 hours. Cut into diamond shapes with a sharp knife and apply edible silver leaf on top. Your soft and shiny Kaju Katli is ready to serve.