Grind the cashews to a fine powder in short pulses, stopping to scrape down the sides. Stop as soon as it is powdery; blending too long releases the oil and turns it into cashew butter. Sift and regrind any large pieces.

Put the sugar and water in a nonstick pan over medium heat and stir until the sugar dissolves. Let it boil for 1 minute.

Turn the heat to low and add the cashew powder and cardamom. Stir constantly for 5 to 7 minutes, until the mixture thickens into a soft, smooth dough that pulls away from the sides of the pan.

Test it: roll a small piece between greased fingers. If it forms a smooth ball that is not sticky, it is ready. If sticky, cook for 1 more minute.

Transfer to a plate and let it cool for 5 minutes, until warm enough to handle. Add the ghee and knead for 1 to 2 minutes until very smooth.

Place the dough between two sheets of parchment and roll it out to about 1/4 inch (5 mm) thick. Press on the silver leaf, if using.

Let it cool for 10 minutes, then cut into diamonds with a sharp knife. Separate the pieces once fully cool.