Powder the cashews in a dry mixer. Cashewnut should be at room temperature as refrigerated cashews will turn pasty upon grinding.

Sieve the powder to get rid of any big particles left behind. You can grind them again and add to the above mix.

Place a pan over low flame, add water and sugar. Stir the sugar solution. Boil until the sugar dissolves in water.

Add the cashew powder.

Keep the flame low and stir. Cook until it gets dense in consistency.

Once dense add cardamom powder and ghee into it. Mix thoroughly and continue cooking until it gets thick in consistency.

To check the desired consistency of paste, take some paste in a spoon and let it cool about 30 seconds. Check if it can be turned into a round dough ball, then it is ready. Turn off the flame and stir the paste for a while.

Touch the dough mixture, when you can able to handle the heat in the mixture, smear few drops of ghee on hands and start kneading the cashew mixture till the mixture turns to smooth dough.

Now take a butter paper and roll the dough with rolling-pin. You can adjust the thickness according to your choice.

Roll the dough in rectangle shape so that it becomes easy to cut Katli in diamond shape. That’s the traditional shape of this katli.

Kaju katli is ready to serve.

You can store it for 6-7 days at room temperature or for 1 month in a refrigerator.