Preheat the oven at 180 degrees Celsius. Generously grease a medium-sized baking pan.
Mix the semolina, coconut, sugar, flour, baking powder, beaten yoghurt, melted butter and vanilla in a bowl. If the mixture is too thick, add a little milk.
Spread in a greased baking tray and smoothen the top using your hands after wetting in milk or melted butter/ghee. Then cut into diamond shapes with a table knife.
Place one blanched almond or pistachio in the center of each diamond. Bake for 35-40 minutes until golden brown.
While the cake is baking, prepare the sugar syrup. Stir sugar and water until the sugar dissolves, then simmer for 5 minutes. Stir in lemon juice and rosewater. Remove from the heat and leave it to cool.
After the cake is cooked, pull it out of the oven and cool for 10 minutes or until it is warm and not hot.
Pour the cool syrup over the cake while it is warm. Let it stand until it cools down to room temperature before serving.