Firstly, in a mixi take 2 cup cashew and blend to a fine powder. Sieve the cashew powder make sure there are no lumps, keep aside.

In a large kadhai take sugar and water, stir well and dissolve sugar, boil for 5 minutes or until 1 string consistency is attained.

Add in cashew powder and mix well.

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

Now add ghee and 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 turns hard.

Transfer the mixture on to 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 dough.

Place a 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 vark is optional.

Now cut into diamond shape or shape of your choice.

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