Heat oil in a pan/kadhai.
Roast almonds, cashew nuts for 1-2 mins. or till it gives a nice roasted aroma.
Take out the almonds and cashews, then in the same pan add melon seeds.
Roast for a few minutes. Melon seeds pop so you can cover the pan with a lid.
Take out once it gets light brown.
Add dried coconut and sauté for 1-2 min. till it starts to give nutty aroma and gets a light brown color. Take out and keep aside once it is done.
Now add makhana and roast for 2-3 mins.
Once all the nuts ad seeds cool down, coarsely crush the nuts. Use mortar pestle or your food processor.
In the same pan now add sugar, add about ⅓ Cup water.
Make sugar syrup of 1 string consistency.
Now add all the coarsely crushed nuts and mix.
Quickly transfer the mixture to the greased plate and press the nuts and sugar mixture tightly.
Let it set for 10-15 minutes.
Then cut in pieces and store in an air tight container.
Stays good for 4-5 days.