PREPARATION

1. In a mixing bowl, add 80 grams corn starch and 380 milliliters water. Mix well without forming any lumps.
2. Take a heavy skillet, add 260 grams sugar, 220 milliliters water and stir until the sugar is completely dissolved. Allow the syrup to boil.
3. Pour the corn starch mixture into the boiling syrup.
4. Stirring continuously on low- medium flame.
5. Once the corn starch mixture starts to boil, and starts to thicken.
6. Add 1 teaspoon lemon juice and stir again.
7. Add 2 1/2 teaspoons ghee in stand mix continuously till all the ghee is absorbed.
8. Add 2 1/2 teaspoons ghee again and continue to mix till it turns glossy.
9. The mixture will start turning transparent and silky. Releasing the ghee from sides.
10. Add 3 drops food color, 1/4 teaspoon cardamom, 1 tablespoon chopped cashews.
11. Mix till the mixture will start to form a lump.
12. Transfer the mixture into a tray and level.
13. Sprinkle some chopped almonds and cool for an hour.
14. Cut to a desired shape.
15. Serve.