Soak almonds, cashew nuts, black peppercorns, raisins, green cardamoms, melon seeds, white poppy seeds, fennel seeds, and a pinch of saffron strands in water for 5-6 hours.
Add the soaked ingredients to the small jar of a blender along with the leftover water and gulkand.
Blend to make a smooth paste. Keep aside.
Add sugar and water to a pan and heat it on medium heat until the sugar is dissolved.
Reduce the heat to low. Once the sugar is melted, add the paste that we made earlier to the pan and cook for 15-20 minutes until the mixture becomes sticky.
Remove the pan from heat and let the mixture cool down. Pour it into a glass bottle and refrigerate for up to 6 months. Use as desired.