Just two ingredients: kaju and crystalline chashni, slow-cooked with pure ghee until the cashew gives up its richness entirely. What comes out is a barfi that is creamy and smooth at the center with a gentle crunch at the finish. The sweetness is well-rounded without being heavy, and the nuttiness comes through clean with nothing competing against it. It is the kind of mithai that earns its place at a festive table and tends to disappear first. Made in small batches using traditional Indian sweet-making techniques, ground and cooked by hand to a texture only patience can produce.