In a heavy bottom kadhai, heat ghee and jaggery together on low flame.

Cook the jaggery on low flame stirring continuously.

Add a teaspoon of jaggery mixture in a bowl containing cold water. Check it if the breaks easily. It should not be sticky. Should have toffee like consistency.

Now add the roasted dry fruits and mix it and switch off the gas.

Spread the mixture on a greased tray and roll it with a rolling pin and let the mixture cool for 10 min.

When it is cooled completely, cut the chikki in squares. Chikki is ready to serve.