Combine the sugar, water, cardamom seeds, and rose water in a deep-sided pan and bring to a boil over medium heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the liquid thickens into a light, cordial-style syrup. Remove from the heat and allow to cool completely; the syrup should be fragrant and thin enough to be easily absorbed by the fried dumplings.

Whisk the milk powder, flour, and semolina together in a bowl, then rub in the ghee with your fingertips until evenly distributed. Gradually add the warm milk while mixing until a soft, pliable dough forms. Knead the dough gently just until it holds together; overworking it will lead to dense, heavy jamuns rather than the light, cakey texture you want.

Shape the dough into small, marble-sized balls, roughly half an ounce each. Use a light touch and a dab of warm ghee on your palms to ensure the surface of each ball is perfectly smooth and free of cracks, which prevents them from splitting during frying.

Heat the sunflower oil in a deep pan to 275°F—it should be warm but not shimmering. Fry the jamuns in batches of five or six for 5 to 7 minutes, moving them gently with a slotted spoon so they brown evenly. They are finished when they look like the color of almond skins and feel firm on the outside.

Transfer the fried jamuns to paper towels to drain briefly, then place them into the cooled syrup while they are still warm. Let them soak for at least four hours, or ideally overnight, so the centers become completely saturated and spongy.

Warm the jamuns gently in their syrup before serving. Serve them with a few tablespoons of the syrup and a generous dusting of ground pistachios.