Heat ghee in a deep pan for frying the gulab jamuns. In a mixing bowl, add gulab jamun powder and milk and knead a dough. Oil your palms and make small balls of the dough. Deep fry the gulab jamuns and add to the sugar syrup. Soak for 30 minutes. Place the soaked gulab jamuns in a plate and freeze them for another 30 minutes. Halve the frozen gulab jamuns. Cut the sponge cake in two horizontally. Moist the surface with the sugar syrup. Using a piping bag, cover the surface with whipped cream. Place the halved gulab jamuns to form a layer on the cake. Fill the gaps between the gulab jamuns with whipped cream and the sides with saffron whipped cream and rose flavoured whipped cream. Top this layer with the remaining half of the sponge cake. Moist with sugar syrup. Add a layer of whipped cream using a piping bag. Place the halved gulab jamuns. Garnish by filling the gaps with chopped fruits and pomegranate seeds. In the centre add some whipped cream and place a cherry on top and serve.