Add 1½ cups cashews to a blender jar and pulse a few times until it turns to a powder.
Do not run the blender for long time as the cashews begin to release oil and turn lumpy.
To ensure the powder is not very grainy sieve it and blend the coarse particles again.
The cashew powder will be slightly grainy. Add ¾ cup sugar and 90 ml water to a non stick pan. Heat & dissolve it well.

When the sugar melts off completely and begins to boil rapidly, now add cardemom Powder and mix it well and then add the cashew powder. Lower the heat. Mix well to blend the sugar syrup and cashew powder.
The mixture must be smooth without any lumps.
Keep stirring and cook on a medium heat until slightly thick.
Cook till the kaju katli mixture turns thick and begins to leave the sides of the pan.
If it doesn't then drizzle few drops of ghee again and mix.

At this stage the mixture should not look dry but has to be moist and sticky. Next transfer the cooked kaju katli mixture immediately to a greased plate or parchment paper (butter paper).
Let the temperature come down to warm or slightly hot.
While the mixture is still slightly hot or warm, grease your palms and knead it for 2 to 3 minutes to a smooth crack free dough.

With the help of a rolling pin, roll it evenly to ¼ inch thickness.
Cool completely and cut to desired shapes. Store kaju katli in an airtight box.