Take cashews in food processor and grind them to a fine powder.
Sieve the powdered cashew through a strainer to separate any big and broken cashew pieces.
Collect the powder in a bowl.
Use sugarfree maple syrup or agave instead of granular sugarfree.
Take 2/3 cup liquid sugarfree syrup in a pan and bring it to boil.
Or Use 1/3 cup of granular sugarfree sweetener with 1/4 cup of water and bring the mixture to boil.
or Use 1/2 cup of simple sugar with 1/3 cup of water and bring the mixture to boil and until a sticky one string consistency.
Once the syrup starts to bubble and feels slightly sticky(the consistency won't be sticky like sugar syrup) add cashew powder.
I suggest mixing 1/3 tsp of tapioca or corn starch to the cashew powder before adding it.
This helps the cashew powder to thicken beautifully and become sticky as they would in simple sugar syrup.
After adding the cashew powder, stir well to mix properly.
Keep stirring until the mixture reaches the consistency of soft dough.
If you want to make cashew halwa or fudge stop at this step.
Spread the mixture on a greased plate or sheet and refrigerate.
For katli, proceed to the next step.
At this point, you may notice the mixture leaving the pan and oozing some oil.
Cook the mixture for some more time (five more minutes) by stirring vigorously till it becomes a lumpy semi-solid dough.
It will feel stretchy and doughy at this point.
Turn the heat off and allow the mixture to cool.
Now take the dough in a big bowl and add few drops of almond milk or cashew milk.
Knead it well and add few more drops of milk to make a soft and malleable dough.
Divide the dough into four parts.
Roll each part into a thick circle with the help of a rolling pin.
Cut diamond shaped pieces with the help of a knife or pizza cutter.
Store the quick sugar free vegan cashew katli in an air tight container for three days at room temperature or up to seven days in refrigerator.
Serve at room temperature.