Soak cashewnuts in water for half an hour. Remove from water and dry on a cloth for 15-20 minutes. Add cashews and sugar into mixer and grind until smooth paste. Do not add water. Cook the mixture in a thick bottomed vessel on slow heat and keep stirring. Remove from heat when mixture hardens and mix essence. Divide into 2 equal parts and roll out into uniform thickness using rolling pin, dusting extra powdered sugar. Paste silver foils and cut into diamond shapes.
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