Dry roast the til until marginally seared.
Keep to the side.
Oil a spotless surface with ghee.
Heat ghee in a skillet.
Add sugar and cook on medium heat until sugar liquefies.
Add the cooked until and blend well.
Presently add pistachio and almonds and blend well.
Move the combination on the lubed surface and roll quickly to make a dainty chikki.
You should be exceptionally speedy while moving the blendand moving it if not it will set very soon.
Utilizing a sharp blade, leave cutting imprints on the chikki.
Let the chikki rest for 20-30 minutes on a superficial level.
Break into pieces and store in an impermeable holder for up to month.