For the rose syrup
Sift the flour, semolina, milk powder, cardamom and baking powder into a bowl.
Combine the water and ghee then pour into the flour mixture. Add enough milk to form a stiff dough. Cover with a cloth and rest for 10 minutes.
With wet hands, roll the dough into 12-15 small walnut-sized balls.
Heat the oil to 165°C. Deep-fry the balls, a few at a time, until dark golden brown – approx. 3-5 minutes. Remove from the oil and drain on paper towels.
To make the syrup, place the sugar and cardamom pods in a pot, add the water and bring to a boil.
Simmer for 5 minutes then add the fried gulab jamuns so they absorb the syrup. Stir in the rose water.
Roll the gulab jamuns in the coconut and decorate with the pistachios and gold leaf.