Add sugar and water to a pan. Mix it well and bring the water to a rolling boil.
Reduce the heat and add peanut powder and slowly mix until there are no lumps. Now increase the heat to medium and cook it stirring continuously.
After 7- 8 minutes, the mixture will start to leave the sides and form one big mass. Add 2 tsp of ghee and cook for another 2-3 minutes.
Take a small portion of the mixture,and try to form a ball. If it is not sticking to your hand and you can almost make a ball, the mixture is ready. Just be careful when touching the hot dough. Immediately turn off the heat. Do not over cook if not the mixture will become crumbly.
Add the cardamom powder ( you just need to add very little of it) and mix it well.
Transfer the dough to a greased parchment paper. With a spatula knead the dough for 1-2 minutes. If the dough is feeling dry, apply some ghee or water to your palms and knead it again. Place a greased parchment paper on the top and with the help of a rolling pin roll the dough to ⅛ inch thickness.
Cut the katli to desired shape. Let cool completely before storing. If you feel the mixture is sticking to the cutter, wait for 3-4 minutes and then cut the slices.