Beat the Butter, Sugar and Eggs together till light and fluffy.
Meanwhile take 1 tbsp Ghee in a wok and fry the Semolina till it releases a nice aroma.
Take a bowl and add the egg mixture, semolina, raisins, 1 cup thick coconut milk, vanilla essence and mix well.
Add the baking powder and mix. Set aside for 24 hours at room temperature if the weather is not humid or refrigerate for 2 days.
Preheat the oven to 180 degree centigrade.
Grease a baking mould (I used a round cake baking mould).
Stir the batter once more and pour it in the greased mould.
Bake for around 1 hour or till a knife inserted in the center comes out clear.
Let the cake cool completely.
For the Rose Basundi - Combine 1 1/2 litre full cream milk and 1/2 litre coconut milk and boil till it is reduces to half. Keep stirring occasionally scraping the sides of the vessel. Ensure that the milk does not spill out.
Add Sugar, Rose Syrup and Pink Colour and continue boiling the milk scraping the sides till it reaches a thick consistency.
Make sure you do not reduce the milk too much because it will thicken automatically when cooled.
Add the rose water and stir. Turn off the gas and let it cool at room temperature.
Slice the cake and serve with chilled Rose Basundi.