PREPARATION

1. In a mixing bowl, add 5 grams rose petals and 300 milliliters water.
2. Wash them thoroughly, rinse and transfer it to another bowl.  
3. In a jar, add washed rose petals, 50 grams sugar, 1 teaspoon fennel seeds and 1 tablespoon betel leaves.
4. Cover the lid and keep in sun for 10-12 days.  
5. Now, place the paan leaf on a flat surface, add prepared gulkand, sprinkle some cardamom powder.
6. Then add, cashews, hazelnuts, tutti frutti and sugar confetti.  
7. Top with chocolate and coconut.  
8. Fold the paan from all the sides and insert a toothpick inside it and poke it into the center of the paan.
9. Coat it with silver leaf.  
10. Serve.