Soak fig in lukewarm water for half an hour.

Finely powder 3 cups of cashews in a mixer. Sieve it and keep aside.

Add 1/2 tbsp of sugar into the soaked figs and boil it for five minutes on medium-low heat. Drain the water and grind it into a paste, once cooled.

Chop the remaining 1/4 cups cashews and keep it aside.

Heat ghee in a non-stick wok and add fig paste, chopped cashews, 1 1/2 tbsp sugar and 2 tbsp of cashew powder. Cook it by stirring continuously on medium-low heat until it becomes a thick paste. Roll it into two thin logs once cooled.

Boil 1/4 cup water in a heavy bottomed pan. Add 100 grams of sugar and boil it until one string consistency syrup.

Add 200 grams of sifted cashew powder, 2tsp cardamom powder, and 1 1/2 spoon ghee into the prepared sugar syrup and mix well by stirring continuously. Once the mixture starts to get separated from the sides of the pan, switch off the heat.

Butter a wax paper and put the prepared cashew mixture on it. Cover it with another buttered wax paper and roll it into a sheet with a rolling pin into desired thickness.

Cut the sheet into two halves and put the fig logs on each of it. cover it with the cashew sheets and cut it as per the desired length.