Method

1. In a spice grinder, grind the cashews; avoid over grinding.
2. Sieve the powder if there are coarse pieces of cashew and set aside.
3. In a pan over medium heat, add the sugar and water. You can also add the rose water at this point (optional). Stir to combine.
4. Let the sugar melt, then let the mixture boil for 1 minute. There’s no need to reach sugar syrup consistency.
5. Lower the heat, add the powdered cashews, and stir to combine.
6. Add a teaspoon of ghee and keep stirring the mixture on low heat. The ghee makes the mixture smooth and adds some shine to the Katli.
7. Keep stirring; after around 10 minutes on low heat, the dough will leave the sides of the pan. This is the stage where you want to remove pan from heat.
8. Check if the dough is done or not by taking a small piece from mixture, let it cool down a little, and then roll it between your thumb and index finger. You should be able to make a non-sticky ball out of it. This means your dough is done. If not, you need to cook it further for around 10 to 12 more minutes on low heat.
9. Once the dough is done, transfer it to a sheet of parchment paper equal pressure on all sides.
10. Once rolled, apply chandi vark, if using, cut the dough into diamond shapes by first cutting the dough vertically and then horizontally.
11. Wait for 3 to 4 minutes for the dough to cool down a bit, and then knead the dough with your hands to make it smooth. You must knead the dough while it’s warm. But be careful to not burn your fingers. Let it cool down a little and only then attempt to knead.
12. If the dough looks very dry while kneading, you can sprinkle some water or milk to make it smooth.
13. Place another sheet of parchment paper on top of the dough.
14. Roll the dough to between ¼ to ½ inch thick using a rolling pin applying.