Kaju ki barfi I Kaju Katli

Ingredients:

• 2 cups of Cashews 
• 1 cup, sugar (you may adjust and add more if more sweetness is prefered)
• 100-110 ml water 
• a pinch of Cardamom powder
• Ghee for greasing
• Silver leaf for garnish(optional)

Method:

• In a blender, grind cashews to a fine powder. Cashews should be at room temperature and do not over grind it as the oils released from the cashews will make it a paste while grinding. You may find few coarse grains of cashews while grinding, do not worry.
• In a heavy bottom pan( If possible use non-stick pan), add sugar and water(do not use more water), heat and bring it to boil. Stir for few minutes. once the sugar is dissolved, let it cook to get 1-2  string consistency sugar syrup.
• Syrup consistency should be of 1-2 string. not exactly 2 else the dough gets dry.
• Add cashew powder and mix well.
• Add cardamom powder and cook for another 4-5 minutes on medium low flame or until mixture starts getting thick paste consistency and just starts coming together form a lump. Do not over cook it.
• Switch of the heat.Take the mixture and spread it on a plate or butter paper and allow it to cool.
• When mixture has reached to slight warm temperature, grease your hands with little ghee and start kneading to form a dough.
• Place the dough between two butter papers and roll out the dough to rectangle with thickness of 5-6 mm only. You can roll out the dough on greased broad thali or flat plate.
• Cut the katlis into diamond shape. 
• This Kaju Katli will stay absolutely well in an air tight container under refrigeration 2-3 weeks.