1. Blend together cashews and milk very finely, in a blender.

2. Put the paste in a kadhai, add sugar and cook over low flame. Stir till the sugar dissolves and then bring to a boil.

3. Continue stirring over medium flame, till mixture collects together and becomes dough-like.

4. Remove from flame, cool enough a hit, roll on to a greased surface, with a greased rolling pin to 1/4cm / 1/8" thickness.

5. Cover with silver foil and cool.

6. Cut into diamond shaped pieces and transfer onto a serving dish.

Making time: 30 minutes
Makes: 20 katlees (approx.)
Shelflife: 1 week or more

Tip: Those not allowed to eat fats may use singhara flour to dust pin, surface and dough while rolling.