Grind the cashews - In a food processor or mixer grinder, pulse the cashews in short bursts until they turn into a fine powder. Make sure not to over-grind the cashews, as this will release their oil and turn them into a paste. - If you don't have a food processor or mixer grinder, you can also buy pre-made cashew flour. You can choose between raw cashews or roasted cashews for a slight variation in flavor and texture.

Prepare the sugar syrup - In a non-stick or heavy bottom pan, mix sugar and water and bring it to boil. Stir until the sugar is completely dissolved. Reduce the heat to low and let simmer for 4-5 minutes or until the syrup has thickened slightly. Do not overcook the syrup. - Be careful while cooking the syrup. Cook it on low heat and keep stirring continuously to avoid crystallizing the sugar. If using a candy thermometer, take the syrup off the heat when it reaches 1 string consistency (220°F/104°C).

Mix cashew powder and sugar syrup - Add the cashew powder to the sugar syrup and mix well until it forms a smooth and thick paste.

Add cardamom powder - Add one teaspoon of cardamom powder to the cashew mixture and mix well. This will add a wonderful fragrance and flavor to the Kaju Katli. - For a more fragrant and festive flavor, you can also add a pinch of saffron threads to the mixture. You can also add rose water or any other flavoring of your choice.

Shape and cut the Kaju Katli - Grease a square or rectangular tray with ghee and line it with parchment paper. Pour the Kaju Katli mixture into the tray and spread it evenly using a spatula or your hands. Let it cool for 10-15 minutes, then use a sharp knife to cut the Kaju Katli into diamond or square shapes. - For a twist on tradition, you can cut the Kaju Katli into different shapes using cookie cutters. You can also garnish the Kaju Katli with chopped nuts or silver leaf for added texture and visual appeal.

Serve and enjoy - Kaju Katli is best served at room temperature and will keep for up to two weeks if stored in an airtight container.