Grind the cashews to a fine dust. (This step is extremely critical. Make sure you pulse instead of grinding at high speed as that might release
the oil from the cashew making it mushy. You want the cashew powder to stay dry. So, grind it in small batches. I found that using a coffee grinder makes it much easier. Here is the brand that I use)

Once you are done grinding, sift the cashew powder. If there are a few big chunks, you could either regrind the big chunks or save them to be
used later in a curry or smoothie.

Keep a parchment paper ready by brushing a little ghee on it. Keep it aside.

Place a non-stick skillet at high heat and add the water along with sugar. Stir it around to dissolve the sugar in the water. (Keep in mind that we are not making syrup here. We are just dissolving the sugar in the water)

Bring the heat down to medium and add the cashew powder. Mix
it around for 5 minutes and then, add 1 tablespoon of ghee and rosewater. Continue mixing for 10 to 15 minutes or until you see the mixture turn into a soft dough and it’s not sticking to the pan anymore.

Check if the dough is ready. Grease your fingers and take a pinch of the dough. Roll it around to see if it forms a shape and doesn’t stick
anymore. If the mixture still sticks, continue cooking the cashew for a couple of minutes. Else, switch off the heat.

Spread the dough on the prepared parchment paper. Leave it for 5 minutes and let it cool down just enough so you can handle it comfortably without burning your hand. (Keep in mindthat you have to prepare the kaju katli while the dough is still warm)

Rub a little ghee on your hands and knead the dough for 2 minutes. Then, press it on the parchment paper. Rub a little ghee on the rolling pin and gently roll it from center to outward to 1 cm thick. Try to shape it square if you can.

Let it set for 30 minutes and then, carefully slice into individual diamond shapes. The kaju katli will still not be set. So, leave it
aside for a couple of hours or overnight for it to set completely.

Store in a clean dry airtight jar in the refrigerator. It stays good for
one month!