In a heavy-bottomed pan, combine sugar with ¼ cup of water. 

Heat over medium flame, stirring until the sugar dissolves completely. 

Let it boil until it reaches a one-string consistency.

Reduce the heat to low and add the cashew powder and freshly ground cardamom to the syrup. 

Stir continuously to prevent lumps and ensure a smooth mixture.

Keep stirring till the mixture thickens and leaves the sides of the pan.

Once the dough has reached a soft, non-sticky consistency, it’s ready.

Now add ghee to the dough and mix well, cooking for about a minute.

Transfer the mixture onto a greased plate and let it cool for a bit. 

Then, knead it gently until you have a smooth dough. 

Roll it into thin cylindrical shapes and cut them into 2-inch rolls.

Gently place edible silver leaf or vark over the kaju katli rolls. 

Let the rolls cool completely before serving or storing in an airtight container.