Soak cashew nuts in five cups of water for an hour or two. Drain and grind them to a fine paste on a grinding stone, using as little water as possible.
Mix together sugar and cashewnut paste. Cook in a deep pan on medium heat. When the mixture begins to thicken, reduce heat and keep stirring.
When the mixture becomes thick and leaves the sides of the pan (it should take about eight minutes) sprinkle cornstarch. Stir well and remove from heat.
Immediately mix in the rose essence and quickly turn onto a greased marble or wooden surface. Quickly roll thinly with a greased roller. Spread the silver sheet over and cut into diamond shaped katlis. Store in an airtight container when cold.