1. Roast the cashews for a minute and set aside.
2. Mix the jaggery and water.
3. The amount of water should be just enough to soak the jaggery and make a syrup of hard ball consistency.
4. Turn off the heat and add the cashews and mix well.
5. Spread on a greased plate and cut into pieces.
6. Let it cool completely and store in a air tight container.

Recipe and image courtesy: Indian cuisine