Lightly grease 2 sheets of parchment paper with coconut oil and have ready on a work surface.
In a spice grinder, or small food processor using the metal blade attachment, process raw cashews and cornstarch until finely ground. Ensure oils are not released while grinding as this will create lumps in the finished product. Scrape down sides of the bowl periodically to ensure even processing. Sieve ground cashews into a bowl. Any larger pieces caught in the sieve can be processed again.
If using cardamom pods, grind cardamom seeds with a mortar and pestle or spice grinder and set aside.
In a medium nonstick pan placed over medium heat, combine the Redpath® Granulated Sugar, and water. Stir to dissolve sugar, bringing mixture to a boil. Once it begins to boil, set a timer and boil for 2 minutes. Reduce heat to medium-low, and stir in the ground cardamom, and salt. Remove from heat.
Gradually add the ground cashews to the syrup while stirring it in. Mix thoroughly, getting rid of any lumps.
Place pan over medium-low heat. Cook and stir until the nut mixture thickens; about 10 minutes.
Add in the coconut oil and rose water. Continue to stir until mixture begins to leave the sides of the pan; 5 to 8 minutes.
Transfer the thickened mixture onto the greased parchment paper. The consistency will be like very thick oatmeal. Allow the mixture to cool slightly; 5 minutes.
While the cashew mixture is still warm but safe to touch, grease hands lightly with coconut oil, and knead the mixture for 2 minutes or until the surface of the dough is smooth; do not let cool completely.
Pat and shape still warm cashew mixture into a rectangular disc. Place the second greased piece of parchment over the cashew mixture and roll to an approximately 9½ x 11-inch rectangle with a thickness of about ¼ inch. Let cool to room temperature. While the surface of the fudge is still tacky, sprinkle the tops with rose petals, or apply the edible silver leaf, if desired.
With a sharp chef’s knife or pizza cutter, cut into diamonds. Cool completely before separating the pieces and serving.
Cashew katli can be stored in an airtight container lined with parchment paper, for up to 3 days in a cool, dry place, or in the fridge for up to 2 weeks.