Drain and blend the cashewnuts to a fine paste. Use as little water as possible while blending.

In a heavy saucepan, add sugar and cashew paste. Cook on a medium heat.

Keep stirring continuously, till a soft lump is formed.

Add ghee and cardamom powder and mix well.

Spread on a clean greased work surface.

Roll lightly with a rolling pin, to a desired thickness.

Apply the silver foils.

Cool and cut into diamond shaped burfis.