Roast coconut slices on low heat until it is a bit pink in colour. Roast Almonds and cashew nuts too.

Grease a foil paper and put it in a baking tin to use it later.

Grate jaggery and put it in a non-stick pan on medium to low heat. When it melts completely, add ghee to it and mix it well. Keep on stirring continuously until it gets light and it changes colour.

When jaggery changes colour add a drop of it in a bowl of water to check if it is ready to put nuts inside. If the droplet of jaggery can be broken easily by biting it, jaggery is ready. Now add baking soda to it and give it a good mix.

Now add roasted coconut and nuts to it along with cardamom powder and rose petals. Mix everything well and turn off the heat.