• Grind the cashews into a powder to form cashew flour.

Make the sugar syrup:

• Over medium flame, mix the water and sugar in a non-stick pan.
• Heat until small bubbles begin to appear on the surface.
• Stir gently and let it come to a boil. Test the readiness of the syrup by the single thread test.
• Lower flame. Add cashew flour (gradually), flavours and stir well.
• Keep stirring for a few minutes until the mixture gets thicker and smoother.
• Turn off the heat and move the pan away from the hot surface.
• Let it cool slightly.
• Meanwhile line a baking pan with parchment paper. This mixture fits an 11 X 8" pan.
• Knead well with your hands and transfer onto the prepared pan. Press either with a spatula or take another piece of parchment paper and place on top of the mixture and rollout with a rolling pin to even out the layer. Remove the top wax paper.
• Let it cool completely (for about 20- 25 minutes) and then cut into diamond shaped pieces. Store in airtight container in the refrigerator for up to a month.