Kaju Katli

Using a food processor, process cashews and sugar, in batches, to a fine powder. Sieve into a bowl. Process again any larger pieces of cashew and add to bowl. Add cardamom and stir to combine.

Place cashew mixture in a large non-stick frying pan with milk and rosewater. Cook, stirring, over medium-low heat for 3-5 minutes or until mixture comes away from side of pan. To test if the mixture is cooked, place 1/2 teaspoon on a cold plate and wait until safe to touch. Mixture is ready if you can roll it into a ball.

Place mixture in the centre of a silicone mat (see Tips). Knead it to smoothen out the texture by rolling and folding the edges of the mat over the mixture and putting slight pressure as the mixture is very hot. Be careful as directly touching the mixture can burn your hands. A silicone mat between your palm and dough helps you to knead safely.

Flip a stainless steel tray over and spread ghee onto back of tray. Place hot mixture on back of tray, then cover with mat and roll out until 1cm-thick.

Decorate with edible silver leaf. Using a large knife and the picture as a guide, cut it into diamond shape sizes. Serve diamonds with any offcuts.