Mixed Chikki

1: In a pan, dry roast the sesame and poppy seeds and set aside.

2: In the same pan, dry roast all the nuts for 5 minutes on a low flame and set aside.

3: In a pot, boil the jaggery and water together until the syrup starts frothing. Check for hard ball consistency by putting a drop of the syrup in a cup of water; it must be hard and crisp to bite.

4: At this stage, add the nuts and seeds and mix well to coat thoroughly.

5: Quickly transfer to a greased plate or mold lined with butter paper. Place another sheet on top and roll with a rolling pin for an even surface.

6: Cut into squares while it is still warm.

7: Serve after it has completely cooled.