Preheat oven to 200°C. Take a baking tray and place almonds, pistachios and cashewnuts in it. Roast in the oven at 200°C for seven to eight minutes. Take a heavy rolling pin and grease it with ghee.
Similarly grease the worktop on which you are going to roll the chikki. Pour ghee into a thick-bottomed pan and add sugar, cardamom powder and saffron strands. Cook till it forms a thick syrup and turns light brown in colour. Remove from heat. Add roasted nuts, mix and immediately transfer onto the greased worktop.
Sprinkle dried rose petals and roll out with theeased rolling pin to one centimetre thickness. Make marks with knife while slightly warm. When cool, scrape with knife and cut into marked pieces. Store in an air-tight container.