Dry roast the nuts(almonds and cashews) separately, no need to roast pistachios. Don't wait for the light brown colour just for few minutes. Keep aside and let them cool.
Chop nuts into small pieces or coarsely crush them.Add ghee to the pan and when it starts melting add chopped gur in it.
Mix it thoroughly, when the gur starts melting add a tbsp of honey to it and mix nicely. This will gives bubbles. Keep mixing taking care not to burn the mixture.
Add in the nuts, saunf (fennel seeds) and eliachi powder and mix.Take off the flame and transfer to a greased container. I used mini tart pans, you can use any, circular, rectangular or square shaped container.
Spread the mixture evenly with help of a spoon, be careful not to burn your fingers.
Cut into desired shaped pieces, when the mixture is slightly warm and about to set, not fully set as it will be difficult to cut with the knife.
Spread nuts in the container.
Store in an airtight container. This remains good for as long as 3 months!!