Mix ghee and salt with cashew and bake it at 180 degrees for 15 mins and then let it cool.
In a pan add jaggery and tamarind paste with 3 tbsp of water and heat it.
Mix it as it bubbles up and becomes thick sauce and at the moment mix cashew and then when its coated on all the cashew take it out on a butter paper.
Make sure they don't stick to each other and sprinkle some black pepper on it.
Keep this in refrigerator