Kaju katli

How to make it

1. Use room-temperature dry cashews. Pulse in short bursts, then sieve the powder if needed. Stop before the nuts become oily or sticky.
2. Dissolve sugar in water in a heavy non-stick or well-seasoned pan over low heat. Once dissolved, let it simmer briefly; this method does not require a thick, hard syrup.
3. Add cashew powder and optional cardamom. Stir on low heat, scraping the base until the mixture gathers together and leaves the sides.
4. Take a small sample onto a plate and let it cool. It should form a soft, smooth ball without sticking heavily. If still loose, cook briefly and test again; do not keep cooking a mixture that already holds.
5. Transfer to a lightly greased plate or baking parchment. Cool until safe to touch and knead gently only to smooth the dough. Roll between parchment sheets to about four to five millimetres thick.
6. Let it cool and set, then cut diamonds with a clean knife. Add edible silver leaf only if its supplier confirms it is food-grade; omit it if unsure.