Mix the rasgulla powder with the all-purpose flour. Add the shredded coconut and a pinch of baking soda. Gradually add milk and knead the mixture until it forms a soft dough.

Cover and let the dough rest for 10 minutes. Then, shape the dough into small balls. Roll each ball between your palms until smooth and crack-free.

Heat oil or ghee in a deep pan. Fry the balls until golden brown. In a separate large pot, make the sugar syrup: add ghee, cardamom pods, 4 cups water (about 1 liter), and sugar. Cook until the syrup thickens. (Use a large pot, as the rasgullas will expand in the syrup.) Add the fried rasgullas to the syrup and let them soak and expand. They will become very tasty.