1. Drain water, grind cashews to a smooth paste, with as little water as possible.
2. Put cashew paste in a heavy or nonstick pan.
3. Heat and cook, stirring continuously with a spatula.
4. Make sure not to allow mixture to stick to bottom or scald.
5. When paste is thick like a soft lump, add sugar.
6. Mix and continue to cook and stir, till a soft lump is formed.
7. Stir in cardamom powder.
8. Transfer to a clean work surface.
9. Knead well till mixture is soft and smooth.
10. Grease a large clean polythene sheet, to shape cylinders.
11. Take fist-sized portions, make thin cylinders approx 1 cm in diameter.
12. Roll each cylinder in silver foil and smoothen over surface.
13. Press in some slivers of pista and almonds on top for decoration.
14. Cool completely before storing in airtight container.
15. Arrange layer by layer, interspersed with butter paper between each.

Making time: 45 minutes
Makes: 750 gms. Approx
Shelflife: 10 days