Heat the condensed milk in a saucepan, on medium heat. Keep stirring it to prevent it from catching at the bottom of the pan. Once you begin to see bubbles around the edges, {add the butter (check notes)} and sprinkle the chocolate over it. Reduce the heat to minimum. Gently stir it in and allow it to melt on its own.

Stir once again to evenly mix the chocolate into the condensed milk. Keep stirring till the chocolate is completely dissolved. Stir in the nuts. Remove from heat. Whisk the contents and then transfer to a bowl. Allow it to cool and then cover the bowl and place it in the fridge for twenty to thirty minutes. (depending on the quality of chocolate and the weather, the refrigerating time will vary)

Meanwhile, line a baking sheet with butter paper or parchment paper. Set aside. Scoop the mixture and roll it into balls to make truffles to the size you desire. Roll each truffle in finely chopped nuts and dried rose petals and place on the prepared baking sheet. You can store these for a week in the fridge in an air tight container. (I prefer to bring them to room temperature before serving) Enjoy!

Note - Feel free to use a tablespoon butter for fudgy texture.
Note - The nut mix I used comprised of chopped pistachios, almonds and cashews
Note - If you are unable to get your hands on ras malai essence, you can use a pinch of saffron soaked in half a tablespoon of warm milk.