In the mixture jar grind chilled cashews on pulse mode. Grind it to fine powder. Seive it and keep it aside.

For sugar syrup: In a deep nonstick pan add water, sugar and cardamom powder and heat it. Keep the flame low and stir the contents. Once sugar melts and there is one boil in it, gradually add the fine cashew powder to it.

Mix everything properly and keep cooking on low flame. Stir continuously while it is being cooked. Add rose water the the mixture.

If you are going to eat the kaju katli immediately then you can use 1/2 cip water and 1/4 cup milk instead of 3/4 cup water, that will improve the colour of the kaju katli.

When you can make a small soft ball out of the mixture cook for 2 more minutes and add ghee to the contents.

The contents will come together and start leaving the sides of the pan. Switch off the gas and let it contents cool a bit in the pan. Now transfer the contents on the butter paper.

Roll it with rolling pin then sprinkle saffron strands on it and again roll it. Now garnish with silver foil and leave it till it cools down properly.

Once cooled cut into diamond shape and serve them.