Cook sugar with ½ cup water, stirring, till you get a syrup of one string consistency. Add rose essence and mix well. Mix maida and ghee in a parat, add a little water and knead into a stiff dough.
Cover with a damp cloth and let it rest for 15 minutes. Heat sufficient ghee in a kadai. Mix together tutti frutti and dry nuts. Divide into 12 equal portions.
Roll out each portion into a puri. Place one portion of the filling in the centre of the puri, drizzle a little ghee and fold in the sides to overlap each other.
Secure with a clove. Deep fry these lavang latikas till golden brown. Drain and soak them in warm sugar syrup for 15 minutes. Drain and serve warm.