Roast the nuts on low-medium flame stirring for about 5 minutes. Remove and keep nuts aside.

Add ghee and once it melts add jaggery to the pot on low-medium. The jaggery will melt and begin bubbling. If you have a candy thermometer, let it cook until it reaches hard ball stage (see notes above). I like to turn down the stove when it reaches 255. If you do not have a thermometer then drop a bit of the syrup into a small bowl of water. When at the right stage, it will quickly solidify into a hard ball and sink to the bottom. The easiest way is to take a bite – if it sticks to your teeth it is not ready. The mixture is ready for the nuts and rose water when you eat it and it does not stick to your teeth.

Turn off stove once you have determined it is at the right stage. Add in rose water and mixed roasted nuts. Mix together and place onto parchment paper. Add another parchment paper on top and roll out to about ¼ inch quickly.

Remove top layer of parchment and add rose petals and lightly roll over with rolling pin to help them stick.

Cut into rectangles/squares. I used a pizza cutter to make it easier. If you atleast make some cutting lines it will be easy to snap apart once cooled. Enjoy the rose chikki once it has cooled!