Into a bowl, sift the milk powder, flour, baking soda, and cardamom together. Rub in 1 tablespoon of the clarified butter or butter until coarse crumbs start to form. Add 2 tablespoons of water and work to make a firm yet elastic dough, adding only slightly more water as needed. With lightly oiled hands, shape into 20 balls, the size of marbles.
In a large wok or saute pan, heat the clarified butter to 220 degrees F. Add all of the balls and gently fry, carefully turning with a wooden spoon, until golden brown, about 14 minutes.
To make the Rose Water Syrup: In a medium saucepan, combine the water, sugar, and cardamom. Bring to a simmer and cook, stirring until the sugar is dissolved. Remove from the heat and add the rose water. Set aside until ready to add the milk balls.
Carefully transfer the fried milk balls with a slotted spoon to the warm rose water syrup. Let sit for 2 hours, then serve at room temperature.
Yield: 20 balls, 4 to 6 servings