I recommend that you have all the ingredients ready before you start on it because making toffee, in general, can be very tricky, sticky and can be a challenge to get the right consistency. Once you have it mastered, it can be made easily. So get your things ready, along with a parchment paper covered baking tray, spatula, and a knife covered with butter and set them aside for later use.

Let's begin by heating the sugar and water together. On a medium heat use a deep pan to heat up the sugar and water until it's all melted into a syrup.

Turn the heat to low/medium, add condensed milk, vanilla essence along with the cardamoms to the sugar syrup. Stir for about 10 min constantly to avoid burning it.

Throw in the butter and continue stirring until it starts to get sticky around the pan. Combine the nuts and keep stiring.

Once it gets sticky, thick and pulls off the sides of the pan, take it off the stove and put the mixture on the baking tray. Using the spatula, flatten and smooth the fudge into place.

Cut them while it's still warm and keep it aside 30 min or more so that it cools down completely. Once cooled you can cut the pieces and have them stored in an airtight container for about a month IF it lasts that long.