Directions

1. Grind the cashews into a fine powder. Put 1 cup (150 g) of raw cashews into a food processor. Pulse the nuts until they're finely ground. This should take around 30 seconds. Stop grinding before the cashews release their oil and become sticky. Set the cashew powder aside.
2. Put the sugar, water, and optional rose water into a saucepan. Place 1/2 cup (100 g) of granulated sugar along with 1⁄4 cup (59 ml) plus 1 tablespoon (15 ml) of water into the pan. If you'd like to add a delicate floral taste to the kaju katli, add 2 to 3 drops of rose water
3. Heat the sugar mixture for 2 to 3 minutes over medium heat. Stir the sugar with the water. Once the water heats up, the sugar will dissolve and then begin to boil. Let the mixture boil for 2 minutes. Stir it occasionally to prevent it from bubbling over. The sugar will thicken into a heavy syrup consistency.
4. Stir the ground cashew nut into the syrup. Add the finely ground cashews to the saucepan with the sugar syrup. Stir until the nuts are incorporated and you have a thin paste in the pan. If you see any lumps of nut powder, use a spoon to break them up
5. Cook the mixture for 10 to 12 minutes over low heat. Keep cooking the mixture and stir constantly as it cooks so the mixture begins to form a thick dough. The dough should begin to pull away from the sides of the pan. The dough will thicken as the moisture evaporates. If you'd like to add another flavor, stir 1/8 teaspoon (0.25 g) of cardamom powder into the thickened dough.
6. Transfer the dough to a sheet of parchment paper. Tear off a sheet of parchment paper and lay it on your work surface. Turn off the burner and scoop the dough onto the center of the parchment paper. The dough won't stick to the parchment paper. Parchment paper is sometimes sold as butter paper.
7. Spread ghee on your hands and knead the dough for 30 seconds. Rub 1 teaspoon (4 g) of ghee between your hands to prevent the dough from sticking to them. Once the dough is cool enough to handle, knead until it comes together into a smooth dough. If the dough looks too dry or you're having trouble forming a smooth dough, mix in 1 to 2 teaspoons (4.9 to 9.9 ml) of milk. You can use whole or low-fat milk.
8. Roll the dough between parchment paper. Lay another sheet of parchment paper on the dough. Then take a rolling pin and roll the dough while it's between the sheets. Roll until the dough is as thin as you want the kaju katli to be. Kaju Katli range in size from 1⁄4 inch (0.64 cm) to 1 inch (2.5 cm). It's important to roll the dough while it's still warm or it may begin to crumble.
9. Cut the dough into 20 equal-sized diamonds. If you didn't apply the silver leaves, peel off the top layer of parchment that's covering the dough. Take a sharp knife and trim the sides of the dough to make a large diamond. Cut 4 diagonal rows across the dough. Then cut 4 more rows in the opposite direction to create diamonds.[10] You should get about 20 pieces, depending on the size of dough you rolled out.
10. Serve the kaju katli. Separate each of the diamonds and place the kaju katli on a decorative serving plate. Enjoy them at room temperature or store them in an airtight container. You can store them for up to 9 days at room temperature or refrigerate them for up to 1 month
11. Recipe reference