Take a grinder jar and add cashews in it. Make sure cashews should be at room temperature.

Grind to fine powder but on pulse mode only, otherwise cashews will release their oil and you will end up with cashew paste.

Sieve the powdered cashews and keep on repeating (grinding on pulse mode & sifting) until entire cashews turn into fine powder.

Likewise powder the sugar and sieve it too directly into cashew powder. Instead of powdered sugar, you can use icing sugar.

Then comes the milk powder and cardamom powder. Sieve them too.

Firstly mix them all together.

Add desi ghee.

Now start adding water but very little at a time and start mixing the mixture. Repeating again, by adding a very little water at a time.

Prepare a normal dough.

Now put this dough on silicon mat or greased butter paper and rub it for 2 minutes.

It will give a smooth and glossy finish to the dough.

Now put this dough on a greased butter paper.

Place another greased butter paper over the dough and start rolling.

Roll the dough from all sides to the thickness of kaju katli.

Remove the upper butter paper and decorate the dough with silver varq.

Cut the dough into diamond shape. If you have a scale, it will give the better shape.

After the dough is cut into pieces, do not remove it from the butter paper and place it in a cool room with no moisturizer and let it air dry for 2-3 hours.

Now it's time to remove the barfi from the butter paper carefully and put it in air tight container.

Enjoy.