Take 2 cup cashew chunks, in a mixer jar, grind it. Don't run the mixer for too long, make powder.
Transfer it in a separate bowl. Strain this powder through a sieve so that big chunks are separated.
Keep the bigger chunks separately and grind again later.

To prepare dough from cashew powder, add 3/4 cup of sugar and 3/4 cup of water into the pan.
Let sugar dissolve.

Add cashew powder to it. Keep the flame low and stir while roasting. Cook until it gets dense in consistency.

Once dense, add 1/2 tsp Cardamom Powder and 2 tsp 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. Then 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.

Grease a plate with Ghee and transfer the paste to it. Keep flipping the sides of paste.

Grease a butter paper with some ghee. Keep flipping the sides of paste.

Grease hands with some ghee and roll the paste. Place a rolled ball over the butter paper and flatten with your hands. Roll it out thinly, 3 to 4 cm thick giving a square shape.

Place the sheet in over a tray and place inside the refrigerator to set, then cut out the Katlis from it.

Once the Katli has set, take a scale and cut the sheet into diamond shape marking 1.5 inch on the sheet.

Let it dry a bit, then separate it with a knife. Tempting Kaju Katli is ready.

Enjoyy...