1 lb salted roasted cashews
1 lb jaggery
2 tbsp ghee

Method: On medium low melt the ghee then add the jaggery and let that melt until it gets to an amber color, drop the jaggery in water or the counter and if it is crunchy then add the cashews in it and stir until it is all coated evenly. Transfer to a silicone mat or a tray that has been coated with ghee and with a help a silicone spatula flatten it and make sure it is even. Cut in desired shapes. Store in a air proof container for up to 6 months (if they last that long)