For this cashew burfi recipe, take a cup of whole cashews or kaju in a dry mixie jar and grind to a smooth powder. If you are using refrigerated cashews, first bring them to room temperature before you grind them.

In a non-stick pan, combine the sugar and water and bring to a boil on high heat. Reduce the heat and cook on low flame, stirring constantly until sugar is dissolved.

Fold in the kaju powder. Add cardamom powder and mix well. Keep stirring on low heat till the kaju mixture slowly starts to thicken and comes away from the sides of the pan. It takes about 7-8 minutes. At this stage you’ll get a nice lump-free, soft flexible ball of dough.

You can check by breaking off a small piece of dough and rolling it into a ball – if it’s smooth and non-sticky, you’ve got the right dough consistency

Transfer the cashew dough onto a clean work surface or plate and allow the mixture to cool down slightly, maybe about 5 minutes. Avoid scraping the sides of the pan as the mixture will not be soft.

Grease your palms with ghee (optional) and gently knead the dough while still warm. Don’t apply pressure, just lightly knead the dough to a smooth finish.

Place the dough on a plate lined with butter paper and lightly pat it down while still warm. (You can also place the dough on a greased plate). Cover the dough with another butter paper and roll out into desired thickness with a rolling pin. You need to roll out the dough while it’s still warm as the dough starts to harden while it cools down, making it difficult to roll it out.

Placing the kaju dough between two butter papers and rolling it out will give a smooth finish to the dough.

Remove the butter paper cover and using a sharp knife, mark out lines on the dough. Allow the rolled cashew dough to cool down.

Cut the kaju dough into desired shapes - squares or diamonds. Gently prise out the cashew katli pieces and place on a plate.

Enjoy delicious Indian fudge kaju katli.