Take 1 cup cashews in a pan. Roast them on low flame for about 5-7 minutes. Do not roast until colour changes. Just make them crispy and keep stirring when roasting. (Check Notes)
Now allow them to cool and grind them in a mixer grinder to get a fine powder. Sieve the cashew powder with a fine sieve.
Transfer this cashew powder to a bowl and add half cup of milk powder to it.
Now add the saffron strands and mix the dry ingredients. You may or may not add cardamom powder.
Now add 1/2 cup of condensed milk and mix the mixture.
Gradually add 2/3 tablespoons of milk to make a thick paste. The paste should not fall easily from the spoon.
The semi thick paste. You may add rose essence or kewra essence or can even skip it.
Now microwave the mixture for 2 minutes and give it a stir.
The mixture thickens and is ready to set. Now fold the batter a few times with a spatula. This process brings out the fat in cashews.
Now grease any mold with a bit of ghee/Clarified butter. You can take a plain tray, any design mould or any other of your choice. I used a rose shaped mould.
Pour 1 tablespoon of each in the mould and press it. You can pour the mixture in a tray and flatten it with a spatula. Keeping it just about half a cm in height.
Now remove the shapes from the mold gently. You can mark diamond or square shaped cuts on the flat tray.
The rose shaped cashew barfi is ready.
You may add silver leaf/ vark or barak on these or just leave them as it is.