Soak cashews in water for 4-5 hours.

Drain the water and grind the cashews to a smooth paste in a grinder. If needed, add very little water to make a thick paste.

Heat a heavy bottomed pan on low heat. Add 1 teaspoon of ghee to grease the pan.

Add the cashew paste and sugar to the pan.

Stir this mixture for about 10 minutes as it starts to thicken and the water is evaporated.

Remove the mixture from the flame and transfer it to a large plate and let it cool down very slightly. The dough becomes brittle if it cools down too much, so it will need to be handled while it is still warm.

Make a ball from the mixture and flatten the dough using a belan (rolling pin) till it reaches a thickness of about 4-6 mm.

Spread the virk (silver sheet) on the flattened dough. This step is optional.

Cut the dough diagonally into kite shapes.

Kaju katli is ready. Allow it to cool fully, then serve as is or refrigerate for later.