Ingredients
1/2 cup cashews
1/2 cup almonds
1/4 cup walnuts
2 tbsp pistachios
2 tbsp chironji 
in Tamil- chara paruppu, charoli in Hindi
2 tbsp dried apricots (khumani)
- 1/2 cup sugar
- 10-12 strands of saffron
- 1/2 tsp cardamom powder
- 1/4 cup ghee
- 1/4 cup water
Instructions
Soak the almonds in hot water for half an hour, then peel and dry them on a towel for a while. Coarsely grind all the ingredients except a few cashews, almonds, and walnuts.
Chop the remaining nuts and soak the saffron in a little warm water. Dissolve the sugar in water to make a one-string syrup, and mix in the cardamom powder and saffron.
Heat ghee in a pan and roast the cashew powder over medium heat, followed by the almond powder, and then the walnut powder. Roast them just enough to avoid changing their color.
Turn off the heat and mix in the chopped nuts, combining everything well. Gradually mix this into the warm syrup gently.
Spread the mixture evenly in a greased tray, once it cools slightly, cut into desired shapes and serve. The chikki can be stored for 2 weeks too, if it lasts that long in a clean, dry tight container.
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