In a large bowl, combine plain flour and ghee until it resembles coarse crumbs. Gradually add milk to form a stiff dough. Cover it and let rest for 10-15 minutes.

Divide the dough into golf ball-sized pieces. Roll each piece into a round shape about 1/4 inch thick and prick each round with a fork.

In a deep pan, heat ghee on low. Carefully add the shaped rounds and fry until golden brown. Drain on paper towels.

In a non-stick pan, combine sugar and water over medium heat. Stir until it thickens into a syrup. Add milk and mix well.

Quickly dip each fried pastry into the warm syrup, ensuring they are fully coated. Place on a greased baking sheet.

Let the pastries cool for at least an hour to allow the syrup to crystallize.

Garnish with crushed pistachios and fresh rose petals for an authentic touch.