To make the stuffing: Cook the mawa over medium heat for about 15-20 minutes till soft. Add gulkand and mix well. Cook for a minute.
Add edible rose petals to the mixture. Take it off the heat immediately. Set aside and allow it to cool in a bowl.
Take sugar and water in a pan. Boil it to make sugar syrup till the consistency is stringy and sticky. Cook for 10-12 minutes. Add rose essence.
In a bowl, add soda bi-carb and flour. Add ghee and mix. Then add curd and knead to make a dough. Cover and let it rest for 30 minutes.
After resting the dough, make small round balls from it. Flatten each slightly and poke your index finger in the centre to make a deep/wide hole.
Now heat the ghee in a frying pan. Lower the flame to medium. Fry the balls one by one till they're golden brown in colour.
Once fried, use an absorbent paper to soak the excess oil. soak the balls in the sugar syrup for at least 5 minutes.
Take them out of the syrup, place on a greased plate and fill the hole with the rose petal mixture. Serve warm.