Kaju katli (Kaju barfi)

Line a shallow baking tray (ours was 30cm x 20cm) with baking parchment and coat with a thin layer of ghee (using about ½ tbsp). Set aside. Put the cashews in a frying pan and gently toast for 3-4 mins, tossing regularly to avoid any burning and browning of the cashews. Once toasted, take off the heat and tip onto a plate to cool.

In a high-powered food processor add the cooled roasted cashews in small batches and blitz in very short intervals about three times. It's extremely important not to grind for too long or it will become lumpy and sticky as the oils release. Once you have a light fine powder, pour into a sieve set over a bowl and gently sift. Blitz the larger bits again and sift as before until all of the cashews are ground finely enough to pass through the sieve.

Put a medium-sized frying pan over a medium heat, add 80ml water and the sugar. Simmer gently, stirring as it comes to a bubble. Once the sugar has dissolved, around 2-3 mins, reduce the heat and carefully add in the cashew powder, stirring with a spatula. Mix in the powder well ensuring no lumps remain. Stir in the strands of saffron and the ground cardamom. Cook, while stirring, for a further 5 mins. Add 1 tbsp ghee and continue to stir. After 8-10 mins the mixture will begin to thicken into a thick liquid fudge consistency.