 Kaju (cashews), 250 g

 Water, 50 ml
 Sugar 125 g
 Varak (silver foil), 3-4 sheets (optional)

Preparation 

1. Grind dry kaju (cashews) in a grinder to a fine powder (due to oil in

cashews, it may become a paste or lump). Do not add any water while
grinding. Keep aside.
2. Take sugar in a pan and add water. Boil till a single thread syrup is
formed, about 3-4 minutes after the syrup starts boiling.
3. Switch off the burner but do not remove the pan. Mix kaju paste into
the syrup, break balls (lumps) with a spoon, pressing it and moving it in
circular motion, stir well. Let it cool so that it becomes thicker.
4. Transfer it on a greased surface and roll it with a rolling pin to about
1/8" thickness.
5. Let it cool and apply silver foil gently.
6. After about 1-2 hour, cut the Katlis into diamond shape.

Note:

1. The ratio of kaju to sugar is 2:1. This means that if you take 2 katori
Kaju pieces, then take 1 katori sugar.
2. The ratio of sugar to water is 1:0.4. This means that if you take 1
katori sugar, then take 40% water, that is slightly less than half a katori.
3. If the katli is not fully set, place it in fridge for overnight.
4. If some small lumps of kaju paste do not break, it does not matter.
5. The kaju katli remains good for about 4-6 weeks under normal room
temperature.