Soak the semolina in milk, keep aside.
Take the chana in a bowl, crumble it using your fingers. Add the flour, soaked semolina, 2 tsp ghee, baking powder and cardamom powder to the crumbled chana.
Knead well till the dough comes out of the bowl smooth and your palm looks oily. About 8-10 odd minutes of exercise I would reckon :) :).
Now tear small balls from the dough, roll them very gently using your palms to the form of cylindrical rope. Lift both ends of the dough and gently give it a spiral shape.
Heat oil and ghee in a deep pan, fry the jilipis over a medium flame (this is the golden rule - the oil should be neither too hot nor too cold) till they are a gorgeous golden brown. Take the jilipis off the heat and drain on an absorbent towel. Keep aside.
For the sugar syrup, take the water in a pan, add the sugar and crushed cardamoms. Bring to a gentle boil till the syrup is thick. You should feel the thickness, when you dip your finger in it.
Once the syrup is ready, add the fried jilipis to it. Cover and allow to rest for at least 2-3 hours for the jilipis to soak in the sugar syrup.
Serve it warm or at room temperature.