Ingredients:
Badam 1 cup (chopped)
pista 1 cup (chopped)
cashew 1 cup (chopped)
jaggery ¼ cup (grated)
kesar-few soaked in milk
ghee 2 big spoons.

Method:
Grate jaggery.
Heat 2 big spoons of ghee in a kadai.
Put grated jaggery, mix well and melt nicely to a fine paste.
To this add kesar, badam, pista and cashew nuts & mix well until the mixture leaves the sides of the kadai.
Spread little ghee in a tray and pour the dry fruit mixture and spread evenly, cool it and cut it into pieces.