Combine sugar, water, and crushed cardamom pods in a wide pan over medium heat. Stir until the sugar dissolves completely. Add the lemon juice and let the syrup simmer for 5 minutes until it feels slightly sticky between your fingers. Turn off the heat, stir in the rose water if using, and keep the syrup warm.

In a wide mixing bowl, place the grated khoya and grated paneer. Using the heel of your hand, mash the mixture together for 2 to 3 minutes until smooth and free of large lumps.

Sprinkle the all-purpose flour and baking powder over the mashed khoya mixture. Gently combine everything using your fingertips. Add the milk one tablespoon at a time to bring the mixture together into a soft, pliable dough. Do not over-knead.

Divide the dough into 16 equal portions. Roll each portion firmly between the palms of your hands to form smooth balls with no cracks on the surface.

Heat ghee or oil in a heavy-bottomed pan over low heat. The oil should be low in temperature; test a tiny piece of dough to ensure it rises slowly without sizzling violently or browning instantly. Place half of the dough balls into the warm oil. Gently move the oil around them with a spoon so they brown evenly to a deep golden-brown shade over 8 to 10 minutes. Remove with a slotted spoon and repeat with the remaining balls.

Transfer the freshly fried hot dumplings directly into the warm sugar syrup. Allow them to soak for at least 2 hours before serving so they absorb the syrup fully.