Ensure the mixer jar is completely dry and add cashews in to it. Grind them to fine powder. I usually keep cashews at room temperature. So the cashews were dry. Do not use refrigerated cashews. I ran the mixer for around 15 seconds at a stretch and obtained little grainy powder though.

Heat a wok or pan adding sugar, cardamom powder and 6 tsp of water. In low flame keep stirring till the sugar dissolves in water.

Ensure the sugar is dissolved completely and bring it to rapid boil. Switch off the flame. Immediately add cashew powder. Mix well breaking the lumps with ladle.

Reheat the same wok in low flame and keep stirring the cashew-sugar mix till it thickens, comes together and forms smooth dough. Switch off the flame and transfer the dough on to a plate or flat surface.

When the dough is still warm, when your hands can bear the temperature start kneading it. As you knead the dough the grainy texture changes to smooth. You can add little ghee to the dough for nice smooth texture. Also you can apply some ghee to your palm while kneading to bear the heat.

Now flatten the dough on large butter paper using rolling pin. You can roll it to desired thickness. The dough should be warm while rolling otherwise it will harden and you cannot roll.

Using sharp knife or pizza cutter mark diamond or square shapes and let it cool. Then separate the pieces, serve them immediately or store in airtight container.

Do not over-grind the cashews because they ooze out oil and it becomes paste. We need cashew powder not cashew paste. It's OK if the cashew powder is little grainy.

If you add too much water to sugar, after adding cashew powder the mixture will not thicken and come together as dough.

As you include the cashew powder in to sugar syrup, you can do mixing and breaking the lumps in low flame too. I was extra cautious, so did it off the stove.

As the cashew dough thickens and ready to transfer, do not scrape the edges to include them in to dough.

Properly kneading the dough when it is still warm is very important step to obtain smooth textured kaju katli.

If you cannot knead the dough or dough crumbles, then add some milk. Milk helps in kneading and rolling. But shelf life of kaju katli is reduced.

The whole process took around 25 to 30 minutes for me, which may vary according your pan, temperature etc.

Normal shelf life of kaju katli can be extended to a week at room temperature.