Making kaju katli at home involves a few key steps:

1. Prepare the cashew powder: Grind the cashews into a fine powder. This is a crucial step, and you must use the pulse function of your blender to avoid over-grinding, which can cause the cashews to release their oil and turn into a paste. The powder should be slightly coarse and crumbly, not like a butter.

2. Make the sugar syrup: In a heavy-bottomed or non-stick pan, combine sugar and water and heat it on a low flame. Stir until the sugar dissolves completely and the mixture comes to a boil. Some traditional recipes call for a specific “one-string consistency,” but for an easier version, you can cook it until the syrup thickens slightly.

3. Combine the cashew powder: Add the cashew powder to the sugar syrup and mix continuously to avoid lumps. Continue stirring on low heat until the mixture thickens and starts to pull away from the sides of the pan, forming a dough-like consistency. Be careful not to overcook it, as this can make the katli dry and hard.

4. Knead and roll the dough: Transfer the warm mixture onto a greased surface or parchment paper. Gently knead the dough until it becomes smooth. Place the dough between two sheets of parchment paper and roll it out with a rolling pin to your desired thickness (typically about 1/8 inch).

5. Garnish and cut: If desired, apply edible silver leaf to the rolled-out dough. Let the dough set for a few minutes before cutting it into the traditional diamond shapes.