Take 500 grams of kaju (cashew pieces) and grind them in a mixer jar using the pulse setting to prevent the cashews from releasing oil.

Sieve the ground kaju powder. If there are any large pieces left, grind them again and sieve to obtain a fine, smooth powder. (Refer to the video.)

In a pan, add 1½ cups (300 grams) of sugar and 1 cup of water. Mix well and cook over a medium flame until the sugar completely dissolves.

Continue cooking the sugar syrup until it reaches a one-string consistency. (Refer to the video.)

Add 60 grams (¾ cup) of mawa and ½ teaspoon of cardamom powder to the sugar syrup. Mix well.

Add the prepared cashew powder and mix thoroughly. Cook the mixture on a low flame until it thickens and starts leaving the sides of the pan.

Divide the mixture into two portions—keep a larger portion for the outer layer and a smaller portion for the inner layer.

To the smaller portion, add 2–3 tablespoons of saffron milk, ½ cup of chopped cashews, and ½ cup of chopped almonds. Mix well and shape the mixture into a smooth dough ball. This will be used as the stuffing.

Grease a plastic sheet with ghee and transfer the remaining cashew mixture onto it. Knead it for 2–3 minutes until smooth.

Divide the outer-layer mixture into equal portions. Take one portion and flatten it into a small puri-like disc.

Place the prepared stuffing in the centre, then cover it completely with the outer layer, similar to making a stuffed kachori. Press gently and flatten it. (Refer to the video.)

Apply silver vark over the prepared kaju cassata and let it set for 3 hours. Once set, cut each piece into four pieces.

Serve the kaju cassata or store it in an airtight container. It stays fresh for up to 15 days at room temperature and up to 1 month in the refrigerator.