Dry roast dryfruits in a pan on low flame for 7-8 minutes and keep aside

In same kadai take ghee,jaggery and water.mix well until the jaggery dissolves completely.and 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

Mix well making sure jaggery syrup coats well.immediately pour the mixture on to a thick plastic sheet greased with ghee.
cover with another greased plastic sheet 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.