Grease a baking tray or platter with oil/butter/ghee

Coarsely grind the nuts together in a spice grinder or mixie and set aside

Mix the sugar and water together in a saucepan

Bring to the boil and let it thicken

In the meantime, heat the ghee or oil in a pan and add the crushed nuts and cardamom powder

Mix well and roast until a nutty aroma comes out (about 2-3 mins)

Check if the sugar has reached a one-string consistency. When you take a bit of the syrup between two fingers and draw them apart, a string should form between your fingers. Or, a tip that I use is to check the back of the spoon or ladle I use to mix this. If the sugar syrup coats the spoon without dripping away, then its ready, at least for this recipe to work

Pour the thickened sugar syrup over the roasted nuts

Continue to mix over low heat until the mixture turns a bit firm and non-sticky

When it starts to form a ball around the ladle, it's ready

Transfer to the greased tray and flatten the top evenly

Add more crushed nuts on top and let it cool completely

Cut into squares or any other desired shape

Store in airtight containers for up to 5 days in room temperature or for up to 2 weeks in the refrigerator