Directions

In a pan take almonds, cashew, pistachios, cranberry, and pumpkin seeds and
dry roast on low flame for 10 minutes or until the nuts turn crunchy, remove and keep aside.
Put a large kadai on medium low heat , add ghee, jaggery and water, mix well until the jaggery dissolves completely, boil for 6-7 minutes on low heat or until the syrup turns frothy.
Now check the consistency, by dropping syrup into a bowl of water, it should form 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 jaggery syrup coats well.
Immediately pour the mixture on to a greased butter paper or onto steel tray greased with ghee, be quick else the mixture turns hard and will be difficult to set.
Cover with another greased butter paper and roll it is uniformly thick with a rolling pin, allow to cool for a minute, and when it is still warm cut into pieces.