Cardamom Kaju Katli

1. Add 1 cup of cashews to a dry blender or spice grinder and grind them into a fine powder.
2. Don’t pulse too long, or they’ll turn oily and start becoming a paste. A few tiny bits are fine.
3. In a wide, heavy pan, add ½ cup sugar and ¼ cup water. Heat over medium flame and stir until the sugar dissolves.
4. Let the syrup simmer until it reaches a single string consistency.
5. To test, touch a tiny bit between your thumb and index finger and gently pull apart. You should see one thin string forming.
6. Once the syrup reaches this stage, reduce the heat slightly and add the ground 1 cup cashew powder, a pinch of cardamom powder, and 2 to 3 drops of egg yellow food colouring (optional).
7. Stir continuously over low to medium heat. At first, it will look loose and grainy, but keep stirring.
8. In about 4 to 5 minutes, it thickens and begins leaving the sides of the pan like a soft dough.
9. Test the mixture. Wet your fingers slightly and pinch a small portion. If you can roll it into a soft, non-sticky ball, it’s ready. Turn off the heat immediately.
10. Let the mixture cool just slightly so you can handle it, but it must still be warm.
11. Grease your palms lightly with a little of the 1 tsp ghee and knead the mixture for about 1 to 2 minutes until smooth.
12. Place the dough onto a greased tray or parchment-lined surface.
13. Roll it gently with a rolling pin to about ¼-inch thickness.
14. While still warm, cut into diamond shapes, squares, or use a small cookie cutter. You can also roll leftover bits into small bite-sized balls.
15. Let the pieces cool completely before storing. They’ll firm up slightly but stay soft and melt in your mouth.

Helpful Tips

1. Grind the cashews in one go so they stay powdery. Stopping and starting can release oils.
2. Medium heat is important when making the syrup so you don’t miss the single string stage.
3. If the dough feels dry or crumbly, knead in 1 to 2 tsp warm milk. Only do this if needed because milk shortens shelf life.
4. If milk is added, store the sweets in the refrigerator and eat them within a few days.
5. Without milk, they keep well in an airtight container at room temperature for about 4 to 5 days.
6. Kneading while warm is the trick for that smooth traditional texture.