Step-by-Step Instructions

1. 1.Soak and Grind Cashews

   Take 200 gms of cashews and soak them in water for 3-4 hours. After soaking, strain the cashews and transfer them into a blender. Grind the cashews into a crumbly mixture.

2. 2.Form Cashew Paste

   Add 2-3 tablespoons of water to the crumbly cashew mixture in the blender. Grind again until a smooth, moist, and soft paste is formed. The texture should be a bit grainy.

3. 3.Combine with Sugar

   Add 1 cup of powdered sugar to the cashew paste in the blender. Grind the mixture again until it forms a uniform, moist, and soft paste.

4. 4.Cook the Mixture

   Transfer the cashew paste into a pan. Cook the paste on low flame, stirring continuously with a spatula, until the moisture evaporates and the paste becomes dough-like. The mixture will soon evaporate moisture and become dough-like. Check a small portion of the mixture to see if it has turned sticky. If it's still sticky, continue cooking for a couple more minutes.

5. 5.Set the Dough

   Once the mixture is dough-like and not sticky, switch off the gas flame. Transfer the dough over a butter paper. Start patting the dough gently, as the butter paper will soak up any excess fat. Use a rolling pin to roll the dough into a flat, even sheet, ensuring it has a thickness of about 0.5 cm. Let it set for 1.5-2 hours.

6. 6.Garnish and Cut

   After the dough has set, add Silver Vark over the Kaju Katli sheet. Using a ruler and a pizza cutter, cut the Kaju Katli into diamond shapes. Carefully separate the Kaju Katli pieces. The texture should be perfect, similar to store-bought.