• If you keep cashew nut in fridge then remove the required amount of cashews from the fridge and let them come to room temperature. It may take 1-2 hours depending upon the temperature at your place. **This is an important step and you cannot skip it.
• Put it into food processor and make powder by using the pulse button. Do not over-grind otherwise, it starts to release the oil and becomes wet, pasty.

Cooking The Mixture:

• Take sugar and water in a heavy bottom pan on medium-low heat. Let it just come to a boil (no need to simmer).
• Add cashew powder, mix it and cook with stirring constantly.
• As it gets cooked, it starts to get thick and leaves the sides of the pan.
• Keep cooking until it comes together like a dough. Depending on the gas heat and size/shape of the pan, it may take around 8-10 minutes.

  CHECK: take a small portion, blow it so it is touchable, make a small ball and If it is sticking to the finger it needs more cooking. If not sticking then it is ready.
• Remove it to a greased plate and let it cool to touch. It should be warm (not cooled completely).

Kneading, Rolling & Cutting:

• Once it is cool to handle, grease your hand with ghee and knead it two-three times, make a smooth dough. DO NOT over-knead it.
• Now take a big piece of parchment paper. Put the dough ball on it and using your hand start patting and make a thick round patty. So now it will be easier to roll.
• Cover the dough with another piece of parchment paper and start rolling. The thickness should be ¼ inch to ⅓ inch. Do not roll it too thin. The circle was approx. 10-12 inches in diameter.
• using a knife cut into a diamond shape. Now let it cool completely and set. It may take around 5-10 minutes.
• Now apply the silver leaf on top. This is optional but it looks good and just like the store-bought kind. Working with varak is very tricky, you have to be very careful and do not touch it with your hand.