Take khoya in a bowl. Add chhena/malai paneer and refined flour and mix well.
Heat sufficient ghee in a kadai.
Boil together sugar and 1½ cups water, stirring till the sugar dissolves. Add milk and when the scum rises to the top, remove it.
Divide the khoya-paneer mixture into equal portions, stuff each portion with gulkand and shape into smooth balls.
Add saffron to the sugar syrup and mix well. Add rose water, mix well and keep it warm.
Deep-fry the stuffed balls in hot ghee till golden. Dip them in the sugar syrup and let them soak for 15 minutes.
Serve warm on rose petals.