Chocolate-glazed Kaju Katli

Grind cashews (kept at room temperature) to a fine powder.

Combine sugar and water in a heavy-bottomed pan and bring to a boil. Once the sugar has dissolved, lower the flame slightly and continue to boil on a low-medium flame till the syrup reaches single-string consistency.

Once you have a single-string consistency, lower the flame and add the cashew powder. Keep stirring this mixture till it becomes a paste and boils a little - roughly around 5-7 minutes of constant stirring while on low heat.

After 5-7 minutes of stirring on a low flame, switch off the gas and keep stirring the cashew mixture till it becomes a big lump of cashew dough that leaves the sides of the pan easily. It should resemble a ball of grainy dough.

Let this dough cool down till it is warm enough to touch. Transfer to a big greased bowl or a wide greased surface. Grease your palms with ghee sufficiently and start kneading the dough. You will see that it becomes smoother in texture.

Take two sheets of butter paper. Place the kneaded cashew dough on one sheet of butter paper. Pat it down to resemble a disc. Cover with the other sheet of butter paper. Roll the dough out wide to 6-8 mm even thickness.

Melt the chocolate chips in a double boiler till it's smooth and velvety. Immediately pour melted chocolate and spread evenly over the rolled-out dough.

Let this dough with the chocolate glaze rest for a five minutes. Then refrigerate for 15-20 minutes. Once set in the fridge, cut the dough out into desired shapes or stick to the traditional diamonds cut-outs.