Add almonds, pistachios, cashews, melon seeds, and watermelon seeds to a heavy pan over low heat.

Roast for 4 to 5 minutes, stirring often, until the nuts smell nutty and the seeds look slightly glossy.

Transfer the roasted nuts and seeds to a plate and cool fully for 8 to 10 minutes.

Add fennel, poppy seeds, cardamom seeds, and peppercorns to the same pan on low heat.

Toast for 1 to 2 minutes just until aromatic, then switch off the heat immediately.

Add saffron strands to the warm pan for 10 to 15 seconds, then move everything to a plate and cool.

Add cooled nuts, seeds, toasted spices, and dried rose petals to a dry blender jar.

Pulse in short bursts until you get a slightly coarse powder, like almond meal.

If using the protein boost version, add almond flour and protein powder, then pulse 2 to 3 more times to combine.

Transfer to a clean, dry glass jar and seal tightly.

Label the jar with the date and keep it in a cool, dry place.

Skip roasting and add all nuts, seeds, cardamom seeds, peppercorns, saffron, and rose petals directly to a dry blender jar.

Pulse in short bursts until slightly coarse, then add optional protein boost ingredients and pulse briefly to combine.

For best freshness with this method, store the powder in the refrigerator and use within 2 to 3 weeks.