Prepare the filling: In a saucepan, combine chopped dates with 1/4 cup water. Cook over medium heat for 8-10 minutes, stirring frequently until dates break down into a thick paste. Remove from heat and stir in chrysanthemum petals (dried and edible variety). Let cool completely.

Make the dough: In a large mixing bowl, combine flour, 2 tablespoons sugar, and salt. Add softened butter and mix with your fingers until mixture resembles coarse crumbs. Gradually add milk, stirring until a soft dough forms. Knead gently for 2-3 minutes until smooth. Cover and rest for 15 minutes.

Divide dough into 16 equal portions. Roll each portion into a ball, then flatten into a 3-inch circle. Place 1 tablespoon of date filling in the center of each circle.

Gather the edges of the dough up and around the filling, pinching firmly to seal and form a ball. Roll gently between your palms to smooth.

Heat vegetable oil in a deep pot or wok to 350°F. Fry puffs in batches of 4-5, turning occasionally, for 4-5 minutes until golden brown and crispy. Remove with slotted spoon and drain on paper towels.

In a small saucepan, warm honey with 2 tablespoons water until fluid. Brush each warm puff lightly with honey mixture, then immediately roll in a plate of granulated sugar to coat.

Arrange on a serving platter and allow to cool slightly before serving. The exterior will develop a delicate crystallized coating as it cools.