1. Take a drop of the liquid on your index finger and the thumb try releasing instantly.
2. Repeat 2 or 3 times if an elastic string forms between your finger and the thumb then the syrup is ready.

For Almond-cashewnut Mixture:

1. Add a little water to 1/2 cup sugar in a heavy bottomed pan and bring it to a boil.
2. Keep stirring on a low heat till the sugar syrup is sticky and reaches one string consistency.
3. Add cardamom powder, nutmeg powder and saffron. Stir well.
4. Add almond powder and cashewnut powder.
5. Stir till well mixed and the mixture leaves the sides of the pan.
6. Remove from heat and keep aside.

For Pistachio Mixture:

1. In another pan, add 1/4 cup sugar and a little water and bring it to a boil.
2. When the syrup reaches one string consistency, add cardamom powder and pistachio powder.
3. Stir well till it forms a smooth mixture and leaves the sides of the pan. Remove from heat.
4. Let both the mixtures cool, then lightly knead them separately.

How to Proceed:

1. Roll the almond-cashewnut mixture on a Wax paper into a thick rectangular shape.
2. Next roll the pistachio mixture into a long cylindrical shape and place it carefully over the almond cashew nut rollout.
3. Gently roll the two by lifting the wax paper into a roll, to cover the pistachio mixture completely.
4. Pat the roll gently.
5. Roll it in coarsely on chopped Pistachio nuts.
6. Cut into slices before serving.