Here are the main ingredients you'll need.

Dry roast the pistachios until they are slightly brown. This will take 1-2 minutes. Remove from the stove and set aside.

Next dry roast coconut flakes. This will take 1 minute. Remove from the stove and set aside.

Now add the cashews and dry roast for a couple of minutes. Remove from the stove and set aside.

Add 1 tbsp ghee. Let it melt.

Now add all the dry roasted nuts and coconut. Just saute for a minute at the most and coat everything with ghee.

Transfer the nuts and coconut to a food processor. Also, add the edible roses.

Pulse a few times until it forms a grainy texture. Add maple syrup, rose water, and cardamom.

Pulse a few more times until it's a more smooth texture. Do not over pulse else you'll end up with nut butter.

Transfer the mixture to a bowl.

Using a mini-scoop, form round balls.

You should end up with about 7 ladoos. Refrigerate the ladoos for at least 1 hour.

Garnish with edible roses and enjoy!