In a wide non-stick pan mix water and sugar, heat it on a medium heat.

You will see small bubbles appear on the surface, stir gently and let it come to rolling boil. Lower the heat and check the sugar syrup consistency, it should be 1 thread or string.

Remove 1 tablespoon ground almond and add 1 tbsp. milk powder and mix well.

Add almond powder and keep stirring to avoid any lumps.

To check the right consistency, take a very small pinch of a mixture in your hand and see if you are able to shape a little ball with your fingers. ( you should be able to mould it like play dough ).

If it does remove pan straight away from the heat. If not cook further one minute or so.

After removing from the heat pour the mixture into another clean wide plate.

Let it cool little, apply little oil on your palms and knead the dough for 3-4 minutes till become less grainy, glossy and smooth.

Halve the mixture into two equal parts and make flat balls.

On the rolling board place a greaseproof paper and put the one flatten ball.

Spread the rose jam petal and pistachio mixture evenly on top of it, then put second flatten ball on the mixture.

Now gently press the balls with your fingers and spread a little to make sure the stuffing sticks both sides.

Now place another paper, sandwiching the mixture between two paper.

Roll out with a rolling pin into ¼ inch thick sheet, stick the silver foil and press gently and cut diamond shape pieces with cookie or pizza cutter.

If you can’t find silver foil, ( Varak ) you can sprinkle edible glitter on the diamonds or leave it plain.

Let it cool completely and store in an airtight container.

It can stay fresh at room temperature up to 4-5 days.