Powder the Cashew in a mixer grinder or coffee grinder. We want a fine powder. The trick is to grind it by doing on/off on the machine. Remember do not over grind it, otherwise it will leave oil. The cashews should be in powdered form and not become pasty or oily.
Keep this Powdered Cashew aside.
For Sugar Syrup, take a non-stick Kadhai.
Pour water and Sugar and let it cook on a low flame. We want a sugar syrup between 2 string or 3 string consistency. It should not be very thick.
Once the sugar syrup is of the right consistency, add the powdered cashew.
Cook it on a low flame and keep binding everything together.
Stir and keep on stirring the cashew mixture on a low flame. The cashew mixture would start thickening and will start leaving the Kadhai sides. Cook the cashew mixture for approx 7-9 minutes till the whole mixture starts to come together.
Add just a drop of ghee, just to bind everything together and a fine lump will form.
Switch off the flame.
Now take out the mixture, on a flat surface or kitchen top.
When the heat in the mixture is hot enough to handle, then knead the cashew mixture.
Roll the mixture or the dough with the help of a rolling pin, till you reach a thickness of 3-5 mm in the dough.
Now let it cool down at room temperature and cut it with a help of a knife.
You can cut it in Katli-Diamond shape or any shape of your choice.
Serve it right away or keep in an air-tight container.
Make it for your family and friends.
Recipe Notes
Notes :
Can add saffron strands to give it a beautiful yellow color and it will enhance the taste.
When rolling the mixture, apply ghee on the Kitchen top or you can roll on a Butter paper.