Dry roast all the nuts and grind them to a coarse mixture

Melt the chocolate with peanut butter using double boiler method

Grind the dates and raisins and keep them aside.

In a pan heat the ghee and melt the jaggery, when it starts bubbling, add the chocolate mixture to it.

Once it leaves the sides of the pan, roll them in a butter paper and cut squares and garnish with pistachios and rose petals.