In a bowl, add all dry ingredients and sift them so that they are thoroughly mixed.
To this, add ghee and gently mix it. Then very slowly add hot milk till you have a pliable dough. It should be firm, so be very careful when adding milk. Add a little at a time. Take note: This is the most import part of this dessert. If your dough is soft or soggy, you may have to start from scratch.
Divide dough into small balls, like the size of walnuts.
Heat oil in a wok and over very low heat, deep fry the balls till they are cooked thoroughly.
Take care not to burn them. When they turn dark brown, remove them from heat and add to the syrup.
The container should be deep and wide, as the balls would swell to double their size and would be soft and spongy.
Serve as desired, hot or cold.
In a wide pan, boil the sugar and water to make a syrup. When the sugar has completely dissolved, bring the syrup to boil.
When it has reduced to your required consistency, add the crushed caradamoms and rose water to the syrup and leave aside to infuse.