Fry the whole nuts, raisins and apricots and slice them fine. Roast the khoya to a light golden colour and mix with the fried nut mixture. Soak saffron in I tblsp of hot milk for 5 minutes and then crush to a paste. Mix into the khoya. Rub 25 grams of ghee into the maida and add enough water to form a stiff dough. Add a cup of water to the sugar and cook, preparing a thick syrup. Mix in the rose essence, cardamom powder and nutmeg and remove from fire. Keep warm.
Divide the dough into small balls. Roll out each ball as thinly as you can, with the help of a little dry flour. Cut each down the center into half. Now make a cone of each portion, put in a portion of the khoya mixture into it, and seal the edges with flour paste (made out of 1/2 tsp of flour and a tblsp of water). Deep fry all the samosas to a golden brown. Drain well, then remove onto a serving dish. Pour the syrup over the top. Shake well, so that the samosas are covered with the syrup on all sides. When the samosas turn a little dry, stick rose petals over them. Set aside to dry completely. (When completely dry, the syrup should leave a smooth, white, sugary layer over each samosa.)