Grind the cashews into a fine crumb using a spice grinder. Be careful to stop before the oils release and it turns into nut butter.

Dissolve the sugar in a quarter cup of water and bring to a boil. Add the cashew powder and stir constantly for 6-8 minutes.

You'll know it's ready when the mixture is thick enough that a wooden spoon stands up in the center on its own. Transfer immediately to parchment paper.

Sprinkle rose petals on top, place a second sheet of parchment over it, and roll out to a quarter-inch thickness while still warm.

Once cooled, cut into the traditional diamond shapes by slicing diagonally in two directions.