Soak the cashews in hot water.

Grind the cashews using milk to a coarse paste.

Heat a non stick pan.

Pour the cashew paste and sugar along with 2 tsp of ghee and stir well.

Keep adding the rest of the ghee as you stir.

Dissolve the saffron in a tsp of milk and add it the above mixture.

Once it reaches a layered consistency(something similar to the consistency when chocolate is poured), pour it onto a greased plate. Leave it to cool.

When it is cool, cut into small squares.

:- Before pouring onto the plate, taste it. If it is very slippery, you will have to stir more to get the cake consistency. Do not worry, if you do not get the correct consistency in the first attempt itself. You can have it as cashew halwa. The right test for the consistency would be to take a ladleful and drop it back into the pan in a slow motion. If it falls in layers, the consistency is right.