Grind the cashews into a fine powder using a food processor or grinder.

In a bowl, mix together the ground cashews, crushed cardamom seeds (if using), and a pinch of salt until well combined.

In a saucepan, heat the water and sugar over medium heat until it reaches a boiling point, stirring occasionally.

Once boiling, add the cashew mixture to the saucepan and stir well using a rubber spatula.

Cook the mixture for about 5 minutes, stirring continuously, until it thickens.

To check if it’s ready, drop a small amount of the mixture onto a cool plate – it should form a soft ball.

Once the mixture reaches the desired consistency, pour it onto lightly oiled aluminum foil.

Let the mixture cool slightly, then knead it until it becomes smooth and glassy.

Roll out the mixture to about 1/4 inch thickness and slice it into diamond shapes.

Store the cashew diamonds in an airtight container, separating layers with parchment paper to prevent sticking.