Take a heavy bottomed vessel/kadai, make sugar syrup, and boil in low heat till u get two strings consistency.

Now put off the flame, add powdered elaichi, 1 tsp ghee & the powdered cashews, again light the flame,,,in medium to low heat, keep on stirring the mixture till it leaves the sides of the pan/vessel/kadai.

The mixture becomes very thick now and the sweet is ready. Now pour the mixture in a greased plate with ghee.

Adding a tsp of cornflour is optional. Before u pour the mixture in d greased plate, flavour it with few drops of rose essence

Allow it to cool for min. of 15 mts, then cut them into diamond or square shapes. Your Kaju Katli is ready.

Powder the cashewnuts using a mixer grinder and keep aside.

Take a heavy bottomed kadai/vessel, make sugar syrup, and stir well till u get two strings consistency.

Now put off the flame, add powdered elaichi, 1 tsp ghee & powdered cashews.Light the flame again, in low to medium heat , keep on stirring the mixture till it leaves the side of the kadai/vessel.

The mixture becomes very thick now, so the sweet is almost ready,So pour the mixture in a greased plate with ghee.Before pouring, add few drops of Rose essence for more flavor.

If required, one tsp of corn flour can be added to the sweet mixture. Cool for abt 15 mts, then cut into medium sized diamond shapes.Your mithai is ready!!