Kaju Katli

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1. 1Step 1: If your cashews are refrigerated, bring them to room temperature by spreading them on a tray and leaving on the counter for about 2 to 3 hours. Add them to a grinder or food processor jar and pulse a few times until they turn into a powder.
2. 2Step 2: Do not run the grinder for a long time as the cashews begin to release oil and turn lumpy.
3. 3Step 3: To ensure the powder is not very grainy, sieve it if you want and blend the coarse particles again. The cashew powder will be slightly grainy.
4. 4Step 4: Add ¾ cup sugar and 90 ml water to a non stick or heavy bottom steel pan. Heat and dissolve it well.
5. 5Step 5: When the sugar melts completely and begins to boil rapidly, add the cashew powder. Lower the heat.
6. 6Step 6: Mix well to blend the sugar syrup and cashew powder. The mixture must be smooth without any lumps.
7. 7Step 7: Keep stirring and cook on a medium heat until slightly thick, for about 5 mins. Pour 1 teaspoon rosewater or ⅛ teaspoon cardamom powder and one teaspoon ghee.
8. 8Step 8: Cook till the kaju katli mixture turns thick, for another 4 mins. It should begin to leave the sides of the pan. If it doesn't then drizzle few drops of ghee again and mix. (It takes me 9 mins in total)
9. 9Step 9: At this stage the mixture should not look dry/crumbly but should be moist and sticky.
10. 10Step 10: To check if the mixture is ready, turn off the stove and set the pan aside. Take ¼ teaspoon of this kaju katli mixture and cool down a bit.
11. 11Step 11: Roll it to a ball with greased fingers. You must get a ball that isn't sticky. Upon cooling completely this has to get the texture of the katli or fudge.
12. 12Step 12: Transfer the cooked kaju katli mixture immediately to a greased parchment paper. Let it cool down to a warm or slightly hot temperature that you can handle.
13. 13Step 13: Grease your fingers and knead the mixture until it looks really smooth. Takes me under 2 mins and avoid over-kneading. (Alternately, hold the edges of the parchment paper to cover the mixture partially and knead it)
14. 14Step 14: Troubleshooting - If your kaju katli mixture tends to stick a lot, it means it is still undercooked. Add back to the pan and cook the mixture for a little longer. If your mixture looks dry & crumbly, sprinkle some boiled and cooled water and knead.
15. 15Step 15: Shape the mixture to a ball and place on parchment paper. Cover it and using a rolling pin, roll to a large sheet of ¼ inch thickness. If you want place the edible silver/ vark directly on it and press down.
16. 16Step 16: Cool completely and cut to desired shapes - squares or diamonds. Store kaju katli in an airtight box.