Kaju Katli

Instructions

1. Prepare the cashews
   Soak the cashew nuts in hot water for 15-20 minutes. Drain and pat dry with paper towels. Grind the cashews in a food processor to a fine powder, being careful not to over-process into a paste. Set aside.
2. Make the sugar syrup
   In a heavy-bottomed pan, combine sugar and water. Heat on medium, stirring until the sugar dissolves completely. Bring to a boil and simmer until the syrup reaches a one-string consistency (about 220°F/105°C on a candy thermometer).
3. Mix and cook the dough
   Add the ground cashew powder to the sugar syrup and mix well. Add ghee, cardamom powder, rose water, and saffron (if using). Keep stirring continuously on low heat until the mixture thickens and starts leaving the sides of the pan (about 10-12 minutes). The mixture should form a soft dough that doesn't stick to your fingers when touched.
4. Shape the Kaju Katli
   Transfer the dough onto a greased surface or parchment paper. Let it cool slightly until comfortable to handle. While still warm, knead the dough for 2-3 minutes until smooth. Roll the dough into a rectangle of about 1/4 inch thickness using a greased rolling pin.
5. Apply decoration and cut
   If using edible silver foil, gently place it on top of the rolled dough, covering the entire surface. Let the dough cool completely (about 10 minutes), then using a sharp knife, cut into diamond-shaped pieces. Start by cutting parallel lines, then cut diagonally across these lines to form diamond shapes.