Take 1 cup kaju (cashew) in the dry mixture grinder.
Run the mixture on reverse side or grind on one second intervals.
The kaju (cashew) should be in dry powdered form and not become oily.
Now in a non-stick pan, add ½ cup sugar and ¼ cup water and dissolved sugar on low flame.
There is no need of sugar consistency, just dissolved sugar into water.
After sugar dissolved add kaju (cashew) powder into sugar mixture and stir continuously on low flame.
The kaju (cashew) mixture starts thickening.
When kaju (cashew) mixture starts to come together and separates from the pan then switch off the flame.
Take kaju(cashew) mixture on work surface and 1 tablespoon ghee in it. Mix well.
When mixture is hot enough to handle, then knead the kaju (cashew) mixture.
Grease the plastic sheet with little ghee.
Place kaju (cashew) mixture on it and roll gently the dough from all sides with rolling pin.
Apply little ghee on top surface and place silver vark (varakh) on it. It gives tempting and perfect sweet shop look to kaju katli.
Cool completely at room temperature.
Using sharp knife cut kaju katli pieces into 1.5 inch distant between two straight lines and two slant lines for getting perfect diamond shape.
Serve kaju katli or store into air tight container.