In a non stick pan mix the custard powder, sugar and water. Remove all lumps.
Cook on a high flame, stirring continuously, till it comes to a boil. Then put the flame on low, add the cashews, clarified butter and cardamom powder. Cook on a high flame, stirring continuously, till it comes to a boil.
Then put the flame on low, add the cashews, clarified butter and cardamom powder.
The mixture will start looking glossy and thick. Cook on low flame for 10 minutes till the mixture leaves the sides of the pan.
Turn off the heat and remove it in a greased tray. Level it smooth. Make indents while its warm.
This can be stored in the fridge for 5-6 days and outside for about 2 -3 days.
This yields about 16 squares.