500 gms. cashews soaked 2 hours in water
300 gms sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)
Drain and grind cashews to a fine paste.
Use as little water as possible.
In a heavy suacepan put sugar and paste.
Cook on slow to medium heat.
Cook stirring continuously till a soft lump is formed.
Add ghee and cardamom powder and mix well.
Spread on a clean greased worksurface.
Roll lightly with a rolling pin, to 1/8 thickness.
Apply silver foil. Cool, cut into diamond shaped katlis.
Making time: 30 minutes.
Makes: 35-40 katlis
Shelflife: 2 weeks