Unsalted and roasted Mixed Nuts (almonds, cashew nuts, pistachios, peanuts): 2 ½ cups
Jaggery grated: 1 ¾ cups
Water: ½ cup
Method Of Preparation
After roasting, remove the skin of peanuts and pistachios by rubbing with palms
Crush the nuts with a mortar lightly (don’t make it too small pieces)
In a pan add jaggery and water and heat it.
When jaggery melts switch off the flame and strain to remove the impurities.
Again keep the melted and strained jaggery on stove.
Let it boil and when it reaches the consistency (to check the consistency drop the jaggery mix to cold water and if it don’t spread then it is the consistency) add the nuts to it and stir and switch off the flame.
Soon transfer it to a greased plate/tray and spread it flat and make cut out lines so that it would be easy to cut after cooling.