Grease a baking sheet/thali/tray with ghee and keep it aside.
Take a heavy bottom pan and dry roast all dry fruits separately, as each nut have different roasting time.Dry roast lotus seeds for around 2-3 minutes on low flame.Dry roast cashews and almonds together for around 3-4 minutes on medium flame.Dry roast pistachios, raisins and walnuts together for 2-3 minutes on medium flame.Roast coconut with 1 tbsp of ghee on medium flame for around 2-3 minutes or until you get a roasted coconut aroma. Coarsely chop all nuts either in food processor or on chopping board.
Mix all roasted nuts and coconut together, and keep them aside.
In a large pan or kadhai, mix sugar and water and cook it for 5-6 minutes on medium flame so that single thread consistency of sugar syrup is reached. Keep stirring the mixture in between. (Place 1-2 drops of syrup between your thumb and index finger, rub it slightly and try to stretch between thumb and finger, if a single thread is seen in between, then syrup is ready. Otherwise cook the syrup a little more)
Add cardamom and black pepper powder in the syrup and mix well.
Add all the mixed nuts and coconut, and mix well quickly. Switch off the flame at this point.
Quickly spread the mixture on greased sheet as evenly as possible and let it set for 1 hour.
Once the mixture is set, cut into desired shapes either square or diamond.