Saffron and cashew bal mithai (caramelised cashew sweets with sugar nibs)

I always found this sweet the most attractive in bakeries – rectangular toffee coloured sweets covered in sugar nibs. Traditionally, khoya (essentially, thickened milk, cooked down for hours to resemble dulce de leche) is cooked down with cane sugar until it turns brown,  and this is then colloquially called ‘chocolate’ even though there isn’t any cocoa in it. I have changed the recipe and used condensed milk with ground cashews, which I cooked until brown.