Thaw the puff pastry as per the package instructions. Sprinkle some flour onto a clean work surface and spread out your puff pastry sheet. Roll it lightly with a rolling pin once or twice.

To make the filling, sauté the shredded coconut in a non-stick pan on medium heat for 1 to 2 minutes until it dries out.

Add in the jaggery and once it melts, switch off the gas. Don't overcook, otherwise the filling will become hard. Fold in the saffron and thandai powder. Cool this mixture to room temperature.

On your puff pastry, spread on your butter and cooked coconut mixture in even layers. Sprinkle on your tutti frutti, pistachios, almonds, and rose petals in an even layer. Make sure to leave a 1 inch gap on top of the pastry to prevent the filling from spilling out.

Carefully roll the edge of the pastry closest to you upwards to create a log or roll shape. Use a sharp knife to cut 1/2 inch thick pinwheels. Use your hands to reshape them if their shape becomes a little flattened while cutting.