Kaju Katli (Cashew Slice) - Recipe by Maithilee Kajale

Ingredients

200 g cashew nuts
6 Tbs water
100 g sugar
3 tsp ghee (clarified butter)

Method

Dry roast the cashews in a pan to remove all moisture, then let them cool completely. Transfer them to a grinder or food processor and pulse a few times until a fine powder forms. Be careful not to run the grinder too long, as the cashews may start releasing oil. For an extra smooth texture, sieve the powder through a muslin cloth and grind any coarse particles (optional but recommended for a finer barfi).

In a nonstick pan, combine 1/2 cup sugar and water. Heat gently until the sugar dissolves completely and begins to boil rapidly. Reduce the heat and add the cashew powder, stirring continuously to avoid lumps. Continue cooking over medium heat for about 5 minutes, until the mixture becomes slightly sticky. At this stage, you can add a pinch of cardamom powder for extra flavour.

Add 1 teaspoon ghee and cook for another 4 minutes, stirring constantly, until the mixture thickens and begins to leave the edges of the pan. If the mixture looks dry or crumbly, drizzle a few more drops of ghee and mix well. The consistency should be moist and sticky, not dry.

Turn off the heat and transfer the mixture onto parchment paper. Allow it to cool slightly until it is warm enough to handle. Grease your fingers with a little ghee and knead the mixture gently for about 2 minutes, avoiding over-kneading. Shape the mixture into a ball and roll it out with a rolling pin to about ¼ inch thickness. If desired, press edible silver leaf onto the surface. Let it cool completely, then cut into your preferred shapes, typically diamonds.