Indian Pastries with Rosewater Syrup
For the syrup, heat sugar with 500 ml (approximately 2 cups) of water in a saucepan over low heat for 5-10 minutes. Simmer until a liquid becomes slightly viscous. Stir in rose water and remove syrup from heat. Set aside to cool.
For the dough, warm milk. Open cardamom pods and scrape out the seeds. Crush seeds with back of a knife and mix with milk powder, flour, baking powder and ghee. Gradually stir in milk and knead to a smooth dough until dough is smooth but still slightly sticks to hands. If it is too dry, knead in 1-2 tablespoons milk. Divide into 20 portions and roll between hands into small balls.
Heat oil for frying. Oil is hot enough if bubbles form when the end of a wooden spoon is submerged in oil. Fry each in hot oil until olden brown for about 8 minutes.
To test for doneness, use a slotted spoon to remove a sample ball. Drain on paper towel and soak in syrup. It should retain its shape after about 2 minutes. If not, cook a little longer.
Soak finished balls in syrup for about 11/2-2 hours.
Coarsely chop pistachios. To serve, transfer to plates and garnish with rose petals and pistachios.