Ingredients:
- Unsalted pistachios – ¼ cup
- Pecans – ¼ cup
- Almonds – ¼ cup
- Walnut – ¼ cup
- Granulated sugar – 1 cup
- Water – ¼ cup
- Cardamom powder – ¼ tsp
- Ghee – ¼ cup
Procedure:
- Shelled and grind all the nuts into a coarse powder and keep aside.
- In a heavy bottomed pan add sugar and water, bring it to boil.
- Once it reaches the one string consistency, then add the grounded nuts along with a tsp of ghee.
- Keep stirring and add ghee as required.
- Once the ghee leaves the sides of the pan, time to turn off the flame.
- Cool completely and store it in an air tight container and keep it for a week over the counter.
