Dry roast cashew for 1 minute on Low flame.
Pulse cashew in a mixer.
Note: Do not overgrind since cashew will leave oil.
Sieve to get smooth cashew powder.
Line parchment paper with ghee and keep aside.
In a pan add jaggery and 1/4 cup of water.
Let it boil and keep stirring.
On low flame, add cashew powder and mix well.
Add Ghee.
Transfer to greased parchment paper.
Let it cool.
Cut into desired shapes.
Serve.