Kaju Katli Delight

1.Soak the cashew nuts in water for about 2 hours, then drain and dry them thoroughly.

2.In a blender, grind the soaked cashew nuts into a fine powder. Be careful not to over-blend, as it can turn into cashew butter.

3.In a saucepan, combine sugar and water. Heat over medium flame until the sugar dissolves completely, stirring occasionally.

4.Once the sugar syrup reaches a one-string consistency (when a drop of syrup between your fingers forms a single thread), add the cashew powder and cardamom powder to the syrup.

5.Stir continuously to combine the mixture, cooking it for about 5-7 minutes until it thickens and starts to leave the sides of the pan.

6.Add ghee to the mixture and continue to stir for another 2-3 minutes until the mixture is smooth and glossy.

7.Remove the mixture from the heat and let it cool slightly until it is manageable to handle.

8.Grease a flat surface or a plate with ghee. Transfer the mixture onto the greased surface and flatten it with a rolling pin to about 1/4 inch thickness.

9.If using, place the edible silver leaf on top of the flattened mixture for decoration.

10.Allow the Kaju Katli to cool completely, then cut it into diamond-shaped pieces using a sharp knife.