Grind the nuts in a nut grinder until powdered. It’s important to use a nut grinder as the nuts need to be powdery and release no oil.
Add the sugar and 50ml water to a medium saucepan. Stir together and simmer on a low heat until the sugar has dissolved. Immediately remove from the heat and stir in a few strands of saffron. Cover and leave to infuse for 10 minutes.
Add the ground cashews to the syrup. Stir together until combined, then place back on a low/medium heat. Stir continuously using a rubber spatula to avoid the mixture catching at the bottom of the pot. After 5-6 minutes, the mixture should start to come away from the saucepan and you should be able to drag your spoon through the mixture and leave a visible path.
Use some of the ghee to grease a large plate, then tip the cashew mixture on to it. Use the rubber spatula to move the mixture around for 5 minutes until it’s cool enough to touch. Use the rest of the ghee to grease your hands and the kitchen counter, then tip the mixture on to it. Knead for 5 minutes until the mixture comes together into a smooth ball.
Lay a large piece of cling film on your kitchen counter and add the cashew mixture on top. Cover with another piece of cling film, then roll out into a rough rectangle shape about 4-5mm thick. Remove the cling film from the top and carefully add the silver leaf. Cut into a diamond formation until you have 20 pieces, then serve.