Heat a deep non-stick pan on a high flame for 2 minutes.
Add the sugar, mix well and cook on a high flame for 1 minute, while stirring continuously.

Lower the flame and cook on medium flame for 2½ minutes, while stirring continuously or till the sugar has been completely melted.

Remove from the flame, add the cashewnuts, almonds, pistachios and mix very well.
Immediately transfer the entire mixture on a smooth greased stone surface. Roll it out thinly into a 200 mm. (8”) diameter circle using a greased rolling pin.

Cut it into 13 mm. X 13 mm. (½’’×½’’) square pieces using a sharp knife, while it is warm. Allow it to cool for 5 to 7 minutes.
Remove the chikkis from the surface with the help of a knife.
Serve immediately or store in an air-tight container and use as required.