Step 1
Dry grind cashews into a fine powder. Pulse in short bursts so they don’t release oil.
Step 2
In a pan, heat sugar and water. Cook until it forms a one-string consistency.
Step 3
Add cashew powder to the syrup. Stir continuously on low flame until it thickens and starts leaving the sides of the pan.
Step 4
Transfer the mixture onto a greased plate. Let it cool slightly, then knead into a smooth dough.
Step 5
Roll between two butter papers into a thin sheet (3–4 mm).
Apply silver leaf if using and cut into diamond shapes.
