Grind the cashews in a grinder, pulsing in intervals, until you get a fine powder. Be careful not to over-grind to avoid releasing oil.

In a pan, combine the sugar and water to make a sugar syrup. Do not let the syrup get too thick. Add the cashew powder to the pan and stir continuously.

Add the milk powder and ghee, mixing well. When the mixture thickens, turn off the heat and keep stirring for a few more minutes. Let it cool slightly.

Once cooled, place the mixture between two sheets of parchment paper and roll it out with a rolling pin until thin. Apply the edible silver leaf on top, then cut into diamond shapes.