In a small mixer jar, add cashew, grind to a smooth powder, keep aside.

Now, sieve the ground cashew powder.

For sugar syrup, now in a deep non-stick pan, add water, sugar, cardamom powder

Keep the flame low and keep stirring to from syrup. Stir the syrup till it forms stirring consistency.

Now add the sieve cashew powder in to the syrup.

Mix it well, add rose water and mix till it starts releasing from the pan.

Once cashew paste turns to doug, leave the pan and add ghee.

Continue to mix till the ghee melts completely and cashew dough is formed leaving the pan.

Switch of the flame, grease the butter paper with ghee. Transfer cashew dough on to the butter paper.

Grease your hand with ghee and knead for 30 seconds. Once you get smooth dough, cover with butter paper.

Take a tray and press to form a uniform layer. Spread some saffron strands.

Then roll the dough with a Rolling pin, adjust the thickness according to your choice.

Now cut the dough into the diamond shape.