Grind the cashews to a powder. While grinding, make sure you don’t grind for more than 30 seconds at one time. If you grind for longer, the cashews would release oil and that might mess up the burfi.
Sieve the cashew or kaju powder to make sure it’s completely fine.
Add the dry milk powder to it.
Now take a pan, heat it , add sugar and water and bring it to a 2 thread consistency. Takes around 15 mins on medium to high heat. Turn the heat off
Add the cashew powder and keep stirring so the paste does not form any lump.
You will see that the paste starts becoming thicker to the point where you can scrub it off the sides. Now let it cool a little (around 5 mins).
Put the mixture in a ziploc or any other transparent bag. Close it and knead it for a good 10 mins.
Now take it out on a tray and flatten it with a rolling pin. You can put a little ghee / oil on a plastic sheet/ parchment paper and cover the dough and roll it out.
Dab a little ghee on the rolling pin before rolling. Just a dab with your finger is good enough.
Decorate it with varakh/silver leaf and cut out the diamond shape.