Grind Cashews to pd in a mixer . Pulse it 2-3 times , don't over grind as the cashews might leave out the oils and it is not good for making these Toffees.In a heavy bottomed pan Boil the milk and reduce it to ½ the quantity. Just keep stirring the milk in a low flame till is thickened.Add the cashew pd, condensed Milk, ½ tbsp butter and cook it till the mixture leaves out the pan.Check the consistency by taking a small part of the mixture in a spoon , cool it slightly and try to roll it to form a ball. If it forms to a ball shape then the mixture is ready.Transfer the mixture to a greased plate and let it cool slightly.Grease the silicon moulds / Rubber moulds well with the butter ( or ghee).Scoop some of the mixture in a spoon and roll it using your palm. Press and tap the balls in to the greased moulds.Carefully unmould the toffee and place it over a parchment paper.Do the same for rest of the mixture and keep it room temperature of 10 -12 hours.Do not cover it as we need the toffees to dry a little from the top so that it will hold its shape.After 10-12 hours you can store it in an air tight container ( This is the traditional way) .If you Don't have much time just pop them in the fridge till they set well.Unmould them and transfer them to a box and store them in fridge.They keep well for a week or 2.In a mixer grind the cashew the same way as I said before.In a pan dump in condensed milk, cashew pd, butter, vanilla essence.Keep the flame low and cook the mixture with constant stirring.The Mixture should leave the sides of the pan, only then they are ready.Transfer the mixture to a greased plate and let it cool slightly.When they are still warm , make balls out of them and press them in a silicone mould .Carefully remove them and place them on a parchment paper.Instant version dry sooner than the traditional once.Once they dry you can store it in a airtight container in room temperature.They keep well for a week or so depending on the room temperature.