Dry roast the nuts in a frying pan on medium for 3 to 4 minutes stirring constantly. Take out the nuts and allow them to cool.

Add the dates, nuts, cardamom, sea salt, rose essence, gulkand to a food processor jar. Pulse until the nuts are chopped coarsely and the mixture is well combined.

Take one to two tablespoons of the mixture into the palm of your hands and tighly press the mixture together and then roll into balls.

Place the semi-sweet chocolate chips in a microwave-safe bowl and melt at 50% power for 1½ to 3 minutes, stirring every 30 seconds.

Add each ball into the melted chocolate, gently roll to coat evenly and take it out with a fork allowing any excess chocolate to drip down. Place the chocolate covered balls on a parchment lined dish.

Keep in an airtight container at room temperature a days or refrigerate for upto 2 weeks. .