If you are using frozen cashew nuts, bring them to room temperature before grinding. Transfer cashew nuts to the small jar of a mixer grinder and grind until smooth powder. Do not grind cashew nuts too much otherwise it will start to ooze oil and it makes powder sticky. If required, scrape the sides with spatula and pulse again.

Add sugar and water in a pan and cook it over medium flame
Stir continuously and cook until sugar dissolves completely.
Cook until syrup turns thick and little sticky. Do not wait until the syrup reaches to the 1-string consistency because if it is cooked more than 1-string consistency, the kaju katli will turn hard.

Reduce flame to low and add cashew nut powder &stir  and mix properly.
Cook and mix continuously until mixture thickens and turns into a big single lump – it will take around 5-7 minutes to reach this stage. Don’t over cook the mixture. Turn off the flame and let it cool for 3-4 minutes.

Grease the back side of thali with ghee. Transfer prepared mix over greased surface. Grease your palms with ghee and knead it for few minutes until it has smooth surface while it is still warm. If mixture turns dry, add few drops of milk and knead it to make it smooth

Roll it out into  thick round shape using a rolling pin.Cut it using pizza cutter into diamond shape pieces. Garnish with siver vark.Let it cool for 3-4 minutes. Separate the pieces and enjoy your favorite Kaju Katli.