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.
Transfer to greased parchment paper.
Let it cool.
Cut into desired shapes.