First dry roast the peanuts in a pan. But to roast the peanuts as much as the husks remove. Peanuts should stay fairly white. Now let the peanuts cool. When the peanuts cool down, remove the husks.

Now add peanuts and cashews in a mixer jar and take fine powder in mixer jar. But the mixer is not going to move uniformly. But turning it off a little at a time is like grinding in a mixer. Then sift this powder through a sieve.

Now add sugar and water in a pan and make a wire syrup on a medium flame of gas. Take a drop of syrup on your thumb and check to see if it has become a string syrup.

Now slow down the gas flame, add cashew and peanut powder and mix well and keep stirring with a spoon till the mixer leaves the pan. Then add the drops of rose essence and mix well. Now the dough is ready. Let it cool down to a slightly lighter room temperature.

Now add a little ghee in a little hot pan and knead the dough well. Now grease a silver foil paper with ghee and spread the dough in the mixer by hand. Then grease the rolling pin with ghee and roll it as thick as bread. Now cut the edges of the side of the dough and give it a square shape. Then cut the cashews into diamond shapes. Apply silver foil from above.

Now the cashew slices are ready to serve. Now garnish these cashew nuts with silver vark. These cashew nuts can be kept in the fridge for 15 to 20 days in an airtight container. About 500 grams of sweet cashew nuts are prepared from the size of these cashew nuts.