Grind the whole cashews, sesame seperatly in a mixer till they are fine. Don’t over grind the cashews, sesame as they may leave out the oil and stick to form lumps. Grind only till they are fine, they might be fine but look coarse.

To make sugar syrup take a sauce pan. Put sugar, water, kewda essence and allow it to boil. Cook them till it reaches one string consistency. To check one string consistency you can take little water in a small plate, put some drops of syrup in the water, if the syrup stay and doesn’t get dissolved.

Now add the cashew, sesame powder and crumble mawa to the syrup in this stage. Switch the flame to low and cook them stirring  constantly till starts leaving the side of the pan. Switch off the pan and transfer it to a greased plate, and keep on mixing them with a spoon and also if you keep on mixing it will cool down a bit soon.

Once it is able to touch but still warm  knead them to a smooth dough, grease your hands while you knead if you feel the dough is sticky.

Divide dough into two parts, take 1/4 of the dough and add green food colour. Take a small portion of the green dough cover the rest of dough. Shape the dough into leaf shape and keep aside. Now take the white part dough into circle and then half way through roll the neck part of the matka. Make all matkas and leaf then arrange just like kalash. Put almond on the top of kalash.