Kāju katlī (cashew fudge)

Instructions

1. Blend the cashew nuts into a very fine powder, stopping before it turns into a paste.
2. Heat the sugar with the water in a thick-bottomed saucepan until you have a light syrup, about 3 minutes.
3. Add the cashew powder and cardamom, then stir constantly over low heat.
4. Keep cooking, stirring, for 5 to 7 minutes, until the mixture pulls away from the sides and forms a ball.
5. Add the ghee and quickly knead on a lightly oiled work surface while it's still warm.
6. Roll the dough out to 5 mm thick between two sheets of baking paper, then cut diamonds with a knife.
7. Optionally, place a sheet of silver leaf on each diamond once cooled.