Pulse the cashews in a grinder in short bursts until they form a fine, even powder, taking care not to over-blend into a paste that releases oil.

Combine the sugar and water in a heavy-bottomed pan and heat gently, stirring until the sugar dissolves, then let it simmer for 3 minutes until it reaches a single-string consistency.

Lower the heat and stir the ground cashew powder into the syrup, mixing continuously to avoid lumps, then let it cook for 5 minutes until it thickens.

Keep stirring the mixture over low heat until it pulls away from the sides of the pan and comes together into a soft, glossy dough.

Turn off the heat, then knead the ghee and powdered cardamom into the warm dough on a greased surface until smooth and pliable.

Cover the kneaded dough and let it rest for 10 minutes so it firms up slightly and becomes easier to roll without cracking.

Place the rested dough between two sheets of parchment paper and roll it out evenly to about 3-4 mm thickness.

Peel back the top parchment sheet and gently press the silver leaf onto the rolled surface, smoothing it flat with the back of a spoon.

Using a sharp knife, score the rolled sheet into diamond shapes while it is still slightly warm and pliable.

Let the cut pieces cool completely and set at room temperature for 30 minutes before separating and storing them.