• Grind the cashew pieces and make a powder (do this by gently pulsing it in the mixer, avoid over doing it, else the cashews start releasing their oil, and the mixture becomes sticky).
  
  
• If using oats then dry roast them in a pan or in microwave for a minute and grind to make a fine powder and add in the cashew powder
  
  

Prepare the sugar syrup

• In a  heavy bottom pan add sugar and 3/4 cup water and cook to make a sugar syrup of 1.5 thread consistency. Keep stirring the syrup while cooking.
  
  
• Bubbles will start appearing all over the sugar syrup when its done. Check and switch off the flame and then add cardamom powder to it.
  
  
• Now add cashew powder and milk powder to the sugar syrup and mix well
  
  
• When this mixture cools down to room temperature – knead and mash the dough to make it smooth, and then make small balls from the cashew dough.
  
  

Stuffing 

• In a bowl take gulkand (rose jam), crushed mixed nuts, fennel powder, cardamom powder and mix well. Then make small balls of the stuffing (smaller then the cashew dough balls).
  
  
• Take a cashew ball and flatten it on your palm and stuff the gulkand ball in it and close it from all the sides and make a smooth and neat ball.
  
  
• Stick silver foil (silver vark) on the balls and make a ring of saffron paste by dipping a small bottle’s cap in the saffron paste and gently pressing it on the top of cashew ball.
  
  
• Garnish with a pistachio slice on top and serve.