Grind cashew nuts to fine powder.

In a heavy bottomed pan, add condensed milk, cashew powder and mix well to combine.

Heat the mixture. Keep flame low and keep stirring the mixture.

Add vanilla essence and keep stirring.

Once the mixture starts thickening, add ghee and mix.

Keep some water ready.

When the mixture leaves the side of the pan, take a small bit and drop it into water.

Try rolling it into a ball. If it holds shape without dissolving in water, the mix is ready.

Remove from flame and keep stirring for a while.

Set it aside on counter until it becomes warm and easy to handle with your fingers.

Have some ghee in a bowl. Apply ghee in your fingers, pinch a small portion of the fudge and roll ti into a sphere.

Put it into the mould and press well so that it fills the mould properly.

Fill all the moulds. By the time the first one will be ready to be removed.

Gently remove the fudge from the mould and place it on a parchment lined tray.

Finish the whole batch and arrange all the fudge on the paper.

Allow them to air dry for 12 hours or overnight.

Store in an airtight jar and refrigerate.