Powder the cashews at room temperature by pulsing the mixie at regular intervals. Wipe the sides and bottom of the jar frequently. Do not grind continuously for too long, otherwise cashews will release oil and become a sticky paste.

Keep the red and green food colors and a ghee-greased plate ready. In a pan, add sugar and 2 1/2 tbsp water. Heat on medium flame until it reaches one-string consistency (when tested between thumb and forefinger, it forms a continuous 1-inch thin thread).

Immediately add the cashew powder to the syrup, lower the flame and stir continuously. Within 3 to 4 minutes on low flame, the mixture leaves the sides of the pan and becomes a thick, smooth dough. Transfer to the greased plate.

Divide the warm dough into two equal portions. Add red food color to one half and green food color to the other. Mix gently. If the dough feels a bit dry and crumbly, add 1/2 tsp of warm milk to each portion. Grease your hands with ghee and knead each portion until soft, pliable and non-sticky.

Roll the dough into small balls (red for inner core, green for outer petals). Flatten the green ball into a round disc, place the red ball in the center and gather the edges together to seal completely like a stuffed kozhukattai or paratha.

Roll tightly between your palms into a smooth, slightly oval ball. Keep covered and allow a setting time of 30 minutes.

Using a sharp knife, make 6 to 8 shallow vertical cuts starting from the top down to create petals, gently opening them out to reveal the blooming lotus flower with the contrasting red center. Enjoy this festive sweet!