Take a non-stick pan and keep it on medium flame. Add all the dryfruits and dry roast for 2-5 minutes. Transfer it to another bowl/plate to let it cool and come to room temperature.

Till then take a kadai/pan add jaggery/sugar along with 2tbsp water to make the syrup. Boil on medium flame.

After 5-7 minutes your jaggery/sugar will start to melt. In few minutes you'll see bubbles in center of the pan and soon it will become frothy on top, that's when you know your syrup is ready.

To check whether your syrup is cooked perfect or not, take a small bowl and add some water. Drop few drops of syrup into the bowl, it should form hard ball and should cut with a snap sound. The moment you drop the syrup in water it will make crackle sound. If this doesn't happen, cook your syrup for some more time about 2-4 minutes.

Turn your flame to slow and add earlier dry roasted dry fruits. Mix well, make sure that the syrup covers all the dryfruits properly.

Immediately pour the mixture to your desired shape, this process is really quick. As the mixture starts to turn hard as soon as it is removed from the flame and and will be difficult to set if you take time.

Ways to flatten and shape your Brittles/Chikki:
1 - Take butter paper, pour the mixture and put another butter paper on top. Quickly start rolling it using a rolling pin to equally flatten the brittle.
2 - Take a big steel plate, grease it using butter, oil or clarified butter (ghee). Pour the mixture and flatten it equally.
3 - You can take and shaped mold, grease it using butter, oil or clarified butter (ghee), pour it mixture and flatten it equally.

Here I have taken butter paper at bottom and used square mould which has no base(is open from both the ends). Poured the mixture and flattened it.

Let it cool for 2-5 minutes at too temperature and cut into your desired shape using a knife.

I don't like uniform shape, so here I let it cool completely and broke them into uneven pieces with hands.