Firstly, in a pan take almonds, cashews halved, pumpkin seeds and pistachios.

Dry roast on low flame for 10 minutes or until the nuts turn crunchy. Keep aside.

In a large kadai take ghee and jaggery and water.

Mix well until the jaggery dissolves completely.

Boil for 7 minutes or until the syrup turns frothy.

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

Keeping the flame on low add roasted nuts and cardamom powder.

Mix well making sure the jaggery syrup coats well.

Immediately pour the mixture onto greased butter paper or onto a steel plate greased with ghee. Be quick else the mixture turns hard and difficult to set.

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

Roll for uniform thickens. Allow cooling for a minute and when it is still warm cut it into pieces.

Finally, serve dry fruit chikki once cooled completely or store in an air-tight container and Serve for a month.