Grind the cashewnuts into a fine powder in your food processor. Make sure you don't process them too much, or the cashewnuts will become a paste. Keep aside.

Put the sugar and water in a pan. Place on the stove, and over medium heat, keep stirring frequently, till the sugar dissolves and almost reaches a one-string syrup. Getting this stage f sugar syrup correct is what is critical in this recipe.

Turn the heat down and add the cashewnut powder and the cardamom. Mix well and use your spoon/ ladle to break up any lumps which might form.

Keep stirring the cashewnut-sugar mixture as it thickens. Soon you will notice a few bubbles slowly coming up, breaking and falling in on themselves, somewhat like hot bubbling mud!

At this point, take the pan off the heat and allow the mixture to cool to a temperature where you can comfortably handle the "marzipan", which will be of "Play-Doh" consistency.

If, by some chance, your mixture looks dry and crumbly just add a tsp or two of milk and stir well. It will attain the required consistency.

Take the "marzipan" and knead it well for a couple of minutes, by hand, so that it is smooth and there are no cracks. Lightly grease your work surface (I used ghee/ browned butter) and your rolling pin. You can also do this on a sheet of aluminium foil.

Roll the "marzipan" evenly till 1/4" thick. Using a sharp knife (or pizza cutter) cut into small diamond shaped pieces. Transfer the cashewnut diamonds to a cookie sheet and allow to dry out for about half an hour.

Knead the scraps, roll out again and cut till all the "marzipan" is used up.

This recipe makes about 20 pieces depending on the size of your diamonds.

Since Mansi is celebrating sweets this month, I'm sending these to her. I would also like to thank all of you who joined Meeta and me at the Monthly Mingle-High Tea and made it a grand party. There will be a slight delay in the round-up.