Cashew nut squares (Kaju Katli)

Kaju Katli, which is available in every sweet shop across India, is my all-time favourite. I usually prepare this sweet during Diwali as it is mildly sweet and unlike other Indian sweets it does not use clarified butter in its preparation.

Ingredients:
Cashew nut -250gms
Sugar -100gms
Milk powder -2tsps
Cardamom powder -2tsps

Method:
Dry the toast the cashew nuts lightly to reduce the moisture content in them. Take care that the colour of the cashew   does not become brown. Cool and pulverise it in a blender to a smooth powder. Do not overrun the blender as it may result in pasty texture. Next powder the sugar and place it in a heavy bottom pan. Add half cup of water to it and prepare sugar syrup of one thread consistency. Switch of the flame and add the milk powder first. Then stir in the cashew nut powder. Stir well till is blended well. Put it back on the stove. Cook over low flame till it begins to thicken. Remove from the stove and add the cardamom powder.  Cool for few seconds. Then, mash it well while it is still warm. Flatten it over a smooth surface or the back of a plate using a rolling pin. Cut it into desired shape. Cool and store it an airtight jar. 

Note:
Milk khoa can also be added instead of milk powder. If sweetened milk khoa is used then sugar needs to be adjusted accordingly.