Mix the sugar and the cardamom powder together in a separate bowl.
Sieve flours and salt into the sugar mixture.
Slowly add the water mixture into the dry ingredients. Mix to form a batter that is thinner than pancake batter. Add more water if needed. Stir to remove lumps.
Heat oil in a saucepan for frying.
Dip the rose cookie mould in the oil and let it stay there until you're ready to use it. Lower your flame.
Dip the hot mould about 3/4th in the batter and immediately dip it back in the oil. Make sure you don't drop the mould to touch the bottom of the pan.
After a good 30 seconds, use a knife and release the batter from the mould slowly.
Cook for a further 30 seconds and then flip the cookie.
Remove from oil using a slotted spoon.
Place on tissues to drain the oil.
The cookie may seem soft now, but it will crisp up as it cools. Serve hot.
Make sure every time you dip the mould in the batter, it's rested in the hot oil before that, this is the only way it'll hold on to the batter.
Be careful when you release the cookie from the mould- remember you're working with hot oil.
Make sure you work with a low flame once the oil is hot. The trick is to allow the cookie to brown gradually.