Combine the sugar and water in a saucepan and bring to a boil, stirring until the sugar fully dissolves into a clear, slightly sticky one-string syrup.

Add the crushed cardamom, saffron, and rose water to the hot syrup, stir once, then turn off the heat and set the pan aside to keep the syrup warm.

In a mixing bowl, combine the grated khoya, crumbled paneer, all-purpose flour, and baking soda, and knead gently with fingertips into a smooth, crack-free dough.

Add milk a teaspoon at a time, kneading between additions, until the dough is soft and pliable but not sticky to the touch.

Divide the dough into 12 equal portions and roll each between your palms into a smooth ball with no visible cracks or seams.

Heat the ghee in a kadai over low-medium heat until it reaches a gentle, steady warmth suitable for slow frying, not smoking hot.

Slide the dough balls into the warm ghee in small batches and fry on low heat, turning gently and continuously, until they are evenly deep golden-brown all over.

Remove the fried dumplings with a slotted spoon and let them drain briefly on a plate, allowing excess ghee to run off before soaking.

Gently transfer the drained, still-warm dumplings into the warm sugar syrup, making sure each one is fully submerged.

Let the dumplings rest in the syrup, undisturbed, until they have doubled in size and turned soft and spongy all the way through.