Step-by-Step Guide to Making Delicious Kaju Katli at Home!

1. Grind the cashew nuts to a very fine powder. A few pulses in a blender or food processor should do the trick. Avoid leaving the grinder running for longer than a few seconds, though, as this could cause the cashews to split and turn to cashew butter. Sift the powder to remove any larger pieces, and grind them again, until everything is fine.

2. Put the sugar and 50ml of water into a non-stick pan over a medium heat and stir until the sugar has dissolved completely.

3. Reduce the heat and add the ground cashews to the sugar syrup. Stir constantly to avoid lumps. Continue cooking and stirring the mixture for 5-7 minutes, until it starts to leave the sides of the pan.

4. Add the cardamom, saffron (if using) and ghee to the mixture and stir well. Continue cooking until the mixture thickens and forms a dough-like consistency. Be careful not to overcook it, as this can make the barfi hard. You are aiming for a soft, pliable texture, like playdough.

5. Transfer the cashew mixture onto a sheet of baking parchment greased with ghee or a piece of cling film. Place another sheet of greased parchment or cling film over it and roll it out to your desired thickness, using a rolling pin or a bottle laid on its side.

6. Allow the mixture to cool and set completely, about 2-3 hours at room temperature. Once cooled, cut into squares or diamond shapes and store in an airtight container for up to a week.