Grease a flat bottomed plate with ghee and keep it aside. Dry roast cashew nuts in a broad Kadai on low flame. Roast it without discoloring. Remove from the heat and allow to cool. Grind it in a mixed to fine or coarse powder form. Do not grind for too long as it starts leaving oil.

Heat jaggery and water in a kadhai. Make jaggery syrup of soft ball consistency. Keep a bowl of water ready to taste the consistency. Keep on stirring the syrup and add few drops of syrup in water to check the consistency. If it completely dissolves, then you have to continue boiling. If the syrup gets settled at the bottom and you can roll it into a small ball with the help of a finger, then your syrup is ready.

Keep on a low flame and add cashew powder, cardamom powder to the jaggery syrup. Stir it frequently to avoid lumps. It may take around 10-15 mins to cook. When it starts leaving the sides, the burfi is ready. To check the consistency, take some mixture in a spoon and you should be able to roll in a softball.

Now pour the mixture into the greased plate and spread it equally on all sides. When it is lukewarm, cut into diamond shapes using a knife. Store it in an air-tight container. Serve and enjoy.