Tulshakree

• 1 cup shelled pistachio nuts
• dry fruit of your choice
• 1 cup sugar
• 5 cardamoms, peeled, seeds crushed
• 2 to 3 strands kesar
• 2 to 3 drops lemon juice

1. In a thick-bottomed kadai place the sugar with the powdered elaichi seeds and kesar.
2. Heat gently until sugar melts and then put the flame on simmer.
3. When the sugar has completely melted, take a drop of it and put in a cup of water.
4. If it turns hard, turn off the gas and add the nuts and juice and stir well for a while.
5. Pour the caramel onto a well-greased surface.
6. Immediately roll it out with a damp rolling pin.
7. Cut into small pieces and store in air-tight tins.

nuts, your choice, sugar, cardamoms, lemon juice

Taken from www.foodgeeks.com/recipes/5161 (may not work)