Ingredients
1 cup cashews, whole, raw cashews
1⁄2 cup granulated white sugar
¼ cup water
1⁄2 tsp rose water
1 tsp ghee
edible silver leaves, also known as chandi ka vark and is used for garnishing, optional
Preparation
Place cashews in a spice grinder or food processor.
In a pan, add sugar and water and heat on medium. Stir to dissolve sugar. Boil for 1 minute. Then lower heat and mix in powdered cashews.
Keep stirring the mixture on low heat. Add ghee and stir. After 10 minutes, the dough will leave the sides of the pan, remove from heat. Transfer dough to a sheet of parchment paper.
Cool dough for 3 to 5 minutes then knead with hands to make it smooth. Dough must be kneaded while still warm to the touch.
Cover dough with another sheet of parchment and roll to ¼ to ½ inch thick using a rolling pin applying equal pressure on all sides.
Apply chandi vark if preferred. Using a knife, cut dough into a diamond shape by first cutting the dough vertically and then horizontally.
Separate the kaju katli and serve. Enjoy! Kaju katli can be stored in the refrigerator for up to a week.
