Kaju Katli

1. Stage

Grind the cashews into a powder: Seal cashews in a zip top bag, then place in the freezer for 15 minutes. Add cashews to a food processor or large spice grinder. Depending on the size of your equipment, you may need to do this in batches. Pulse in 5-second intervals until mixture resembles coarse breadcrumbs, making sure to scrape down the bottom and sides frequently. Pulse at 1-2 second intervals until the mixture resembles a fine powder. It should feel soft and sandy, like the texture of almond flour. Set a sieve over a medium bowl. Pour the cashews into the sieve and press them with a spoon or your hands as needed. If any large particles remain in the sieve, re-grind them for a couple of seconds and press through the sieve again.

2. Stage

Make the sugar syrup: Set a medium high-walled pan (preferably non-stick) over high heat. Add sugar and water, constantly stirring with a whisk until liquid comes to a boil, between 3 to 4 minutes. Place a candy thermometer in the pot, then continue to boil until the liquid temperature reaches between 230°F to 235°F, 2 to 4 minutes. To test doneness without a thermometer, dip the wooden spoon into the syrup and pull it out. The mixture should cling to the back of the spoon

3. Stage

Make the cashew dough: Reduce the heat of the syrup to low and gradually stir in the powdered cashews with a rubber spatula. Keep stirring for 1 minute until slightly thickened, like the texture of cake batter. Mix in the ghee, cardamom, and rose water (if using). Continue stirring frequently with a spatula until the dough fully pulls away from the sides of the pan, about 7 to 8 minutes. To check if it's done, scoop a small spoon of the dough and let cool for a minute. When cool enough to handle, try to form a ball with your hands—it should not stick at all. If sticky, continue to stir on the heat. If non-sticky, turn off the heat.

4. Stage

Prepare parchment and place dough to cool: Grease two pieces of parchment paper (at least 8.5 inches by 12 inches wide) or wax paper with ghee or coconut oil. Set one piece aside for later use. Scrape dough onto one piece of parchment. Let cool until you're able to handle it, 8 to 10 minutes. Mixture should still be warm to allow easy kneading.

5. Stage

Roll out the dough: Grease your hands lightly with ghee or coconut oil. Initially, the dough will be crumbly, but it will smooth out after kneading. Knead the dough for a minute—with the heel of your palm, push the dough away from you. Then fold the dough over itself and repeat until the dough is smooth. If the dough is still crumbly after kneading it, knead in 1 tablespoon of water at a time until the dough comes together without breaking apart. Continue kneading until the dough feels smooth and homogenous. Form the dough into the shape of an oval. Place the other piece of greased parchment paper on top of dough. With a rolling pin, roll out the dough until it is about 1/4-inch thick.

6. Stage

Place silver leaf on the dough: To apply silver leaf, carefully open up the booklet, and place your palm on the unexposed paper backing of the silver, then flip your hand directly onto the cashew dough. Top with flaky salt if desired.

7. Stage

Cut the Kaju Katli: If the dough is still slightly warm to the touch, let cool until it is fully at room temperature. To slice into diamond shapes, start by cutting parallel horizontal lines, about an inch apart, across the entire oval. Then, slice vertically on a diagonal to create the diamond. The resulting pieces should be about 2 inches across (from the farthest corners) and 1 1/4 inches across each of the four sides. Trim off any excess dough at the edges; feel free to snack on these separately.

8. Stage

Let the kaju katli set, then serve: Let the Kaju Katli sit at room temperature for at least 1 hour to fully firm up, then serve.