In a thick bottom pan, add sugar and add water till the sugar submerges.

Turn on heat, let it boil, stir occasionally.

Cook the sugar syrup until it becomes thick, say about 3 strings.

Once it near to become thick, add rose petals & rose water.

As it become thick, still it will transparantie. Turn off heat & whip it with paddle, it will turn white & thick.

Add almonds & mix well. Transfer it in plate. Once it cools down, store it in air tight container. Relish this crunchy, lightly sweetened rose almonds when you wish.