Use cashews that are at room temperature.
Transfer cashews to a food processor. Blend until finely ground just like fine flour. Don’t over-blend the cashews or it could turn into cashew butter. Sift the cashew powder through a sieve. Set it aside.
PRO TIP - Blend cashews batches and make sure that the cashew powder does not become a sticky powder. If it does then the cashews have released their oil and this will not work. You need to start all over again.
Meanwhile, let's start with the sugar syrup. In a heavy-bottomed pan mix sugar and water as stated and set it to boil till it becomes thick and forms a 1- thread consistency. The temperature for 1-thread syrup is 112 degrees C.
In this picture sugar syrup has reached its one thread consistency.
Add cashew powder and milk powder to the hot sugar syrup. Keep stirring continuously until the mixture is well blended and lump-free. Soon the mixture will start to leave the corners of the pan and will form a thick ball. Take the pan off the flame.
Allow it to cool until it is comfortable to touch. Once comfortably cooled and pliable, start kneading the mixture until it comes together like a soft dough. If the dough feels sticky, apply some ghee on your hand and work with the mixture. Spread the mixture in between two sheets of parchment paper. Using the rolling pin, flatten the kaju dough.
Apply silver leaf (chandi ka varak) on top of the flattened kaju dough. Using a knife or a pizza cutter cut the dough into a diamond shape.
Kaju katli is ready to serve.
Store Kaju Katli at room temperature (in an airtight container). They will stay good for up to two weeks. This festive season, enjoy this nutty sweet delicacy!!