Heat a pan and add cashews and roast for 3-4 minutes. Do not change the color. let cool.
Transfer to a grinder jar and spice grinder and grind to a fine powder. Grind at small intervals.
Combine 1/2 cup sugar and 1/4 cup water in a heavy pan.
Mix gently and cook in low flame.
Let the sugar dissolve completely. Add 3-4 crushed cardamom pods and few saffron strands.
Once the sugar dissolves the mixture will start to boil.
Once the sugar syrup starts to boil vigorously, it is the correct stage.
Once the sugar syrup boils vigorously, quickly add the prepared cashew powder.
Mix well and cook in low flame.
After 3-4 minutes the cashew mixture will begin to thicken.
And after 6-7 minutes the whole mixture will come together as a soft mass and begin to leave the sides of the pan.
Take a small pinch of cashew paste and roll between your fingers. If you are able to form a soft balls, it is correct stage.
Remove from flame and keep mixing in the pan itself for a minute.
Now remove the whole mixture of cashew paste to a butter paper. Scrape the edges and add them as well. We will knead and make everything very smooth.
Add few saffron strands and start kneading the mixture. Knead for 3-5 minutes into a very smooth dough. This step is crucial for melt in mouth kaju katli.
After kneading roll the dough into a 1/4 inch thick circle.
Slice into diamonds or squares.
Let cool completely. Store in airtight containers and serve kaju katli as required. You can store kaju katli for a week at room temperature and around 2 weeks in refrigerator.