Measure cashews in an absolutely dry cup.grind finely in a nicely dried grinder.(there should be no moisture or water in the cup or grinder).the cashews do not remain a powder but turn into a fine paste becouse of the oil content of the cashews.keep ground cashews aside.
In a medium flat non stick pan.put suger and water and stir frequently till suger dissolves.cook further on low heat for about 3-4minutes to get on thread consistency syrup.
Remove syrup from fire.add ground cashews and milk powder to the hot syrup and mix well.keep stirring briskly with a wooden spoon for about 2-3minutes.the mixture leaves the sides of the pan as you keep stirring and starts collecting like a ball in the pan.
Remove from pan and keep aside for the mixture to cool for 5 minutes.as it cools,it dries and becomes like soft dough.
Roll out the firm cashew dough thinly.
Put varak.cut into equal 1, 1/2" broad strips then cut strips into diamonds.transfar to a plate and let cool.