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1
Grease a small tray or parchment paper (or the back side of a baking dish) with ghee or oil. Set aside.
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2
Wash the roses. We only need the red petals for the recipe, so discard the green sepals and base. Pat petals dry with a kitchen towel.
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3
Rinse and clean almonds, then pat dry. Grind almonds with rose petals in a grinder, until you have a smooth powder or paste. Set aside.
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4
In a wok or pan, mix half sugar and water. Bring to a boil. After the first boil, reduce heat and boil sugar syrup until thickened and you have a two-string syrup. (A two-string syrup means when you take a drop of syrup between two fingers then stretch the fingers, the syrup that sticks between your fingers forms two threads or strings. It will akes about 2 minutes to make a two-string sugar syrup since we are using a very small amount of water.)
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5
Add almond-rose paste or powder to the sugar syrup. Stir well. Cook mixture over very low heat until almond paste starts pulling away from the sides of the pan, about 2 minutes.
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6
Turn off heat and set mixture on greased tray. Grease your palm and spread evenly. You can also use a rolling pin to roll the mixture. Roll it to about 1/4-inch thick layer. Let mixture cool, about 10-15 minutes.
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7
Cut cooled mixture into squares of desired size. Serve, or store for up to a couple of weeks.
