Steps
- Pulse 200g of cashews, at room temperature, in short bursts to a fine, slightly grainy powder. Sift it.
- In a heavy pan, dissolve 150g of sugar in 90ml of water and bring to a rapid boil.
- Lower the heat, stir in the cashew powder, and cook, stirring, for about 5 minutes, until thick.
- Add ⅛ teaspoon of ground cardamom and 2 teaspoons of ghee. Cook for about 4 minutes more, until the mixture pulls away from the pan.
- Transfer to a plate greased with ghee and knead while warm. Roll out ¼in / 5mm thick and cut into diamonds once cool.