First, soak the almonds in hot water for 1 hour. Then remove the skins and let them dry completely.

Grind the cashews into a fine powder, pulsing the blender to avoid making a paste.

Once the almonds are dry, grind them into a fine powder just like the cashews.

Sift both the cashew and almond powders through a fine sieve. Re-grind any larger pieces that remain.

Mix the milk powder thoroughly into the cashew and almond powders.

In a nonstick pan, add 1 cup water (about 240 ml) and bring to a boil. Add the sugar and stir until dissolved. When the syrup reaches a one-string consistency, add the cardamom powder and the cashew-almond-milk powder mixture. Mix well to avoid lumps.

At this stage, add the ghee and mix. When the mixture comes together and leaves the sides of the pan, turn off the heat.

Grease a sheet of parchment paper with ghee.

Transfer the mixture onto a plate and let it cool slightly.

Once it's cool enough to handle, knead the mixture until smooth. Place it on the greased parchment paper and roll it out with a rolling pin to your desired thickness for katli.

Once cooled, cut into pieces. This katli is very easy and delicious!

Just make sure to add the powder as soon as the syrup reaches one-string consistency and mix well. Don’t let it dry out too much, or the katli won’t set properly. If you prefer it less sweet, you can use 1 1/2 cups sugar (about 300 grams) instead.