firstly, in a pan take ¾ cup almonds, ¾ cup cashew, 2 tbsp pistachios and 2 tbsp pumpkin seeds.

dry roast on low flame for 10 minutes or until the nuts turn crunchy. keep aside.

in a large kadai take 1 tsp ghee, 1 cup jaggery and ¼ cup water.

mix well until the jaggery dissolves completely.

boil for 6-7 minutes or until the syrup turns frothy.

now check the consistency, by dropping syrup into a bowl of water, it should form hardball and cut with a snap sound. else boil for another minute and check.

keeping the flame on low add roasted nuts and ¼ tsp cardamom powder.

mix well making sure jaggery syrup coats well.

immediately pour the mixture on to a greased butter paper or onto steel plate greased with ghee. be quick else the mixture turns hard and will be difficult to set.

cover with another greased butter paper and roll with the help of a rolling pin.

roll for uniform thickens.

allow to cool for a minute, and when it is still warm cut into pieces.

finally, serve dry fruit chikki once cooled completely, or store in an airtight container and serve for a month.