Grind cashews into a fine powder. Mix all the Kaju Katli ingredients and blend until a smooth paste forms. Transfer the paste to a heavy-bottomed pan. Cook on low heat until the mixture thickens, starts to leave the sides of the pan, and forms a dough-like consistency.Spread the mixture onto a tray and roll it to about 1/8-inch thickness. Allow it to cool, then cut Kaju Katli into diamond shapes.

Always opt for fresh, whole cashews in your Kaju Katli recipe to get the best flavour and texture.Do not over-grind the cashew nuts,as this can release the oils from the nuts and affect the texture of the Kaju Burfi.Make sure to cook the cashew and MILMKAID mixture over low heat. Keep stirring continuously to avoid any risk of it sticking to the bottom of the pan and burning.Roll the dough between parchment paper to prevent sticking and ensure an even thickness..

Store Kaju Katli in an airtight container to maintain freshness and prevent it from drying out.