Take 1 cup cashews/Kaju in a dry grinder or coffee grinder. I usually keep cashews at room temperature. Hence the cashews are dry. Avoid using refrigerated cashews.
Grind the Kaju to a smooth powder. Make sure you don’t overdo the grinding process as oil should not release from the cashews.
Take sugar (or as required) and water in a thick bottomed pan (or kadhai or a non-stick pan).
Keep on low flame and let the sugar dissolve in the water. There is no consistency in the sugar syrup like one string or two string. Just let the sugar dissolve in the water.
When the sugar completely dissolves in the water, add the cashew powder.
The mixture would start thickening and almost come together. When it starts coming together in one form and starts looking like a very soft dough. It is time to remove the whole lump of the mixture from the pan and place it on a work surface.
Knead the dough lightly. Don’t overdo as this will release oil from the cashews. The grainy texture in the dough goes away as you knead it.
To smoothen the cracks, place butter paper on top and roll more. This will smoothen the cracks and the Kaju katli will have a smooth appearance. The cashew dough can also be rolled between two butter papers.
Using a butter knife gently remove the kaju katli pieces from the bottom, taking care that they do not break.
