How to powder cashews: Cashews should be dry. If you have kept in the refrigerator, bring them to room temperature by spreading them on a towel or paper to absorb all moisture. OR Dry roast the cashews in a broad hot kadai on low flame without changing the color. Switch off the stove and keep the cashews in the hot kadai for 10-15 minutes until crisp and dry. Grind cashews in a mixie to a fine powder by running at low speed for short intervals, stirring in between. Make sure not to over-grind, else cashews will release oil and turn into a sticky paste. Sieve the powder through a wire mesh to collect fine powder, and pulse any coarse bits again.

How to make sugar syrup: Grease a plate or parchment sheet with ghee and keep ready. In a heavy kadai, combine 1/2 cup sugar and 1/4 cup water (just enough to cover the sugar). Boil on medium heat until frothy. Lower the flame and check for single one-string consistency (oru kambi padham): take a drop of syrup between thumb and forefinger; when pulled apart, a thin continuous thread should form without snapping.

Cooking cashew mixture: Switch the flame to low. Add the sieved cashew powder to the syrup and stir continuously with a spatula to prevent lumps. Cook on low to medium flame for about 4 to 5 minutes until the mixture leaves the sides of the kadai and forms a soft dough mass. Do not overcook until dry; test by rolling a small piece with greased fingers—it should roll into a soft, non-sticky ball.

Kneading and shaping: Transfer the hot dough onto the greased plate or parchment sheet. Add 1 tsp ghee (optional) and let it cool for 5 minutes until warm enough to handle. Grease your hands with ghee and knead firmly like chapathi dough. As you knead, cashews will release natural oils and become smooth and pliable. Place the dough between two greased parchment sheets and roll evenly with a rolling pin to 1/4-inch thickness. Trim uneven edges and slice diagonally into classic diamond shapes. Let cool completely and store in an airtight container.