The famous Indian sweet known as Kaju Katli consists of cashew nuts with sugar. By nature, it is smooth to the palate and has an almost melt-in-the-mouth texture and a nutty flavour in abundance. The Kaju Katli recipe commences by first preparing quality cashew nuts in fine powder. The powder mixed with sugar and water is prepared as if making a dough, cooked over low heat to reach the perfection of softness yet is firm enough to hold its shape. Generally, it is prepared with the addition of ghee or clarified butter at different times so that it gets smooth and has a greater flavour taste. After the dough is ready, roll out a thin sheet and cut it into diamond-shaped pieces, which is its traditional shape in Kaju Katli. Sometimes, a thin layer of edible silver foil, known as varak, is added on top, lending it a rather festival and lavish appeal. Kaju Katli is mildly sweet and allows the cashews to speak through their natural richness. A favourite during Indian festivals such as Diwali and Raksha Bandhan, it is one of the most common sweets distributed to loved ones

• 2 cups cashew nuts
• 1 cup sugar
• Ghee

• Take good-quality cashews at room temperature and grind them into a fine powder in a dry mixer/blender. Do not over-blend your cashews, as they release their oil very easily and take on a paste-like appearance. This process should be done by pulsing the mixer in very short bursts till one reaches a fine, powdery consistency. This powdered cashew forms the base of your Kaju Katli and defines how smooth the final product is going to be.
• Further, after the cashew nuts are powdered, the mixture needs to be sifted through a fine sieve so that larger particles or lumps, which may have been left during the grinding process, get removed. The finer the powder, the smoother and more refined your Kaju Katli will be. If some big pieces are left after sieving, you may grind them again so that nothing goes into wastage.
• Place a heavy-bottomed pan over medium heat and add water and sugar. The amount of sugar to be used is approximately half the weight of the cashews to prevent an oversweet taste that may override the nutty taste of the cashews. Stir gently to aid the dissolving of sugar into the water for a smooth syrup.
• Once the sugar dissolves completely, reduce the flame to a minimum. This step is necessary because it enables the sugar syrup not to caramelise or burn during the low heating process, which will alter the taste and colour of Kaju Katli. Occasionally stir the syrup gently while on low flame to avoid charring at the bottom. This is supposed to cook the syrup enough to have a single-thread consistency, which would be ideal for binding the cashew powder into a smooth dough.
• Now, add the prepared cashew powder little by little into the pan, keeping the flame at a minimum. Continue stirring incessantly so that the cashew powder dissolves well with the syrup. The next step has to be done with lots of patience because, after some time, it starts to thicken and then forms like dough. Continue cooking further till it leaves the sides and is ready to take shape.
• Transfer the hot cashew dough into a mixing bowl. Let it cool down until it becomes lukewarm. Once the dough has reached a comfortable temperature, place a few drops of ghee or oil on your hand and start kneading the dough. The ghee adds a subtle richness to the Kaju Katli, making the dough easier to work with. Knead the dough until smooth and workable with no lumps or bits of graininess.
• Once the dough is smooth, place it on a butter paper or a greased plate. With the help of a rolling pin, roll the dough into a thin and even sheet. A rectangle shape is preferred because it is much easier to cut into traditional diamond-shaped pieces. The standard size for Kaju Katli, however, is around ¼ inch thick, but you can have your way by changing that according to your will.
• Using a sharp knife, the dough is cut into diamond shapes-an appendix of Kaju Katli. For an added touch of festivity, one may lace it with varak (edible silver foil) over the pieces. This is optional but does give a touch of festivity and luxurious appeal to the sweet, especially for special occasions.
• After being cut and decorated, Kaju Katli is served.
• If you liked this recipe of Kaju Katli, don't forget to share it with your friends and family.