Vegan Kaju Katli

• 1 cup raw unsalted cashews
• 4 cardamom pods, seeds removed and crushed (optional)
• 1 pinch salt
• 3/4 cup sugar
• 1/4 cup water

1. Grind the cashews into as fine a powder as you can. You can try your coffee grinder; shake it or rap it against the counter to keep the cashews from gumming up the blade. You can also try a blender, a food processor, or a mortar and pestle.
2. Mix cardamom powder, salt, and cashews together. Heat water and sugar in a pot until boiling. Add cashews and stir well with a rubber spatula. Cook for abut 5 minutes until the mixture thickens. You can tell it's ready when it a dribble of it on a cool plate forms a soft ball.
3. Pour out the mixture onto lightly oiled aluminum foil. A lot of directions I read say you should let the mixture cool and then knead until glassy. The rill out to 1/4″ thick and slice into diamonds. I cooked mine a little too long, so it set up firmer than it should have. I just cut it after it cooled (instead of kneading it and rolling it out) and that worked fine, but I think the textured suffered a little.
4. Store in an airtight container in layers separated by parchment paper.

unsalted cashews, cardamom pods, salt, sugar, water

Taken from www.food.com/recipe/vegan-kaju-katli-350237 (may not work)