Measure 250g cashews into a bowl, cover with water and let soak for 2–3 hours (or overnight). This softens the nuts and makes grinding easier, reducing strain on your hands and the motor of the grinder.

After soaking, drain the water using a fine mesh strainer and pat the cashews dry with a clean kitchen towel. Ensure they are completely dry to avoid splatter when grinding.

Transfer the dry cashews to a high‑speed blender. Pulse briefly, then blend on high for 1–2 minutes until you obtain a fine, smooth paste. Scrape down the sides as needed. A smooth paste prevents grainy texture in the final fudge.

Sift the cashew paste through a fine sieve into a clean bowl to remove any larger particles. This step is optional but guarantees a silk‑smooth finish, especially important for elders who prefer a melt‑in‑mouth feel.

Place a heavy‑bottomed, non‑stick pan (about 20 cm diameter) on medium flame. Add 150g white sugar, 30g jaggery (if using), and 60 ml water. Stir gently until the sugar dissolves – avoid splashing to prevent burns.

Watch the syrup closely; when it reaches a single‑thread consistency (drop a small amount into cold water – it should form a thin thread), turn off the heat. This usually takes 4–5 minutes. Using a candy thermometer, aim for 115 °C (soft‑ball stage).

Return the pan to low flame. Immediately pour the smooth cashew paste into the syrup, stirring constantly with a silicone spatula. This prevents lumps and ensures even coating of the nuts.

Add 30g ghee (or the ghee‑coconut oil blend) and 1/2 tsp ground cardamom^[1][2]. Continue stirring; the mixture will thicken, leaving the pan’s sides clean after about 5–7 minutes. This is the ‘kaju katli’ stage – the mass should be glossy and pliable.

If using, sprinkle 2 tbsp low‑fat milk powder now and fold gently. It enriches the protein content without altering the delicate texture.

Grease a flat marble slab, a large plate, or parchment paper with a thin layer of ghee (or oil). This prevents sticking and makes cutting easier, especially for seniors with limited hand strength.

Transfer the hot mixture onto the greased surface, spreading it with a rolling pin to a uniform thickness of about 0.5 cm. Use gentle pressure; the paste is hot, so wear oven mitts or a thick cloth.

While still warm, press silver foil or chopped pistachios lightly on top for decorative garnish, if desired.

Allow the slab to cool at room temperature for 15‑20 minutes, then cut into diamond‑shaped pieces using a sharp, non‑serrated knife. For safety, ensure the knife is steady and the cutting board is stable; a senior can use a kitchen shears for easier handling.