Before starting the process keep the cashew nuts out from the refrigerator and pat dry it and bring it to normal room temperature. It should not contain any moisture while grinding else it will become soggy and not into a powder.

Grind the cashew into a fine powder, please ensure that the mixie should be dry.

Do not overdo it as the cashew nuts will start emitting oil and the powder will become soggy.

Take 1/2 cup of sugar and melt this in a wide pan with just 5-6 tbsp of water.

Do not add more water.

Heat till the sugar gets dissolved stirring in between.

Once sugar gets dissolved stop stirring and boil till this reaches one string consistency.

You can check the one-thread consistency of the syrup between the thumb and the index finger. This step is important.

Once the consistency is reached you can add the cashew nut powder and start stirring it in a low flame. Keep doing this till it reaches a soft dough consistency. Overdoing this will result in hard burfis.

When done transfer it to a plate and when it is warm grease your hands with ghee and start kneading it into a soft dough. I sprinkled a little milk as it was a bit dry. but my cousin told generally by practice we will come to know the right stage and adding more milk also reduces the shelf life of the burfis.

Once done, transfer it to a wide greased plate and start rolling it thinly with a rolling pin. Cut them into diamonds and the kaju katlis are ready to eat now.

My son loved this and he had a very nice birthday with his friends.