Preheat oven at 180 degrees Celcius for 10 minutes. Grease a 10 inch square or rectangular baking dish.
Combine semolina, coconut, baking powder, salt, sugar, jaggery powder. Mix nicely. Set aside until required.
Soak ¼ teaspoon saffron in ¼ cup of warm milk. Keep aside to add to the cake batter at a later stage.
In a mixing bowl combine, curd, ghee, saffron infused milk, and rose water. Whisk using an egg beater or wire whisk for 5 minutes.
Next, add ⅓ of the semolina mixture. Cut and fold the batter to evenly combine. Add ⅓ more of the semolina mixture, cut, and fold into the batter. Add remaining ¼ cup of milk. Gently fold into the batter. At last, add the remaining semolina mixture, and fold it into the batter. Stop mixing once the cake batter is evenly combined.
Pour the batter into the greased baking dish. Spread evenly using a spatula. This semolina cake does not rise much after baking. Hence, do not spread the batter into a very thin layer. It should have a half to one inch thickness.
Sprinkle sliced almonds and pistachio. Using a knife cut the cake into squares before baking.
Bake at 180 degrees Celcius for 20 minutes in the middle rack of the oven. Transfer to the top rack of the oven for the last 10 minutes of the baking time.
Meanwhile, simmer water, sugar, and saffron in a saucepan over medium heat. Once the syrup reduces to almost half the original amount or to one cup, turn off the heat.
Bring the cake out of the oven. Pour the warm sugar syrup. Do not slice the cake. Let the cake sit till it cools down completely.
Garnish with edible rose petals and silver leaf. Serve warm with vanilla ice cream or on its own with a drizzle of sugar syrup.