Dry roast makhane (fox-nut/lotus seed) in a pan on medium heat for 1-2 minutes and put in a bowl

Dry roast coconut powder in the pan on medium heat for 1-2 minutes and put in the bowl containing the roasted makhane (fox-nut/lotus seed)

Put 1 tsp ghee or butter in the pan and roast the almonds on medium heat for 3-4 minutes and add this to the bowl with the other roasted nuts

Put 1 tsp ghee or butter in the pan and roast the cashews on medium heat for 2-3 minutes (until it turns to a tan color) and add this to the bowl with the other roasted nuts

Put 1 tsp ghee or butter in the pan and roast the pistachios on medium heat for 3-4  minutes  and add this to the bowl with the other roasted nuts

Put 1 tsp ghee or butter in the pan and roast the walnuts on medium heat for 3-4  minutes  and add this to the bowl with the other roasted nuts

Put all of the roasted nuts in a food processor, coarsely ground them for about 1 minute and put aside

In a large pan, mix the sugar and water and cook it for 5-6 minutes to make a 1 ½ thread consistency for the sugar syrup

Add all of the ground nuts and the cardamom powder to the sugar syrup and mix well

Grease a 9x9 baking sheet , evenly spread the mixture onto it  and set aside for 1 hour to cool

After it has cooled, cut into 1 ½ inch pieces to make about 36 pieces.

Note: All of the nuts were roasted separately because each nut has a different roasting time and roasting also enhances the flavors of the nuts

Note 2: When you’re mixing the mixture, if it looks too dry to spread, add 1-2 tsp water according to the dryness. If it looks too watery, then cook the mixture for 1-2 more minutes to evaporate the water