In a medium bowl, mix together the semolina, 100g sugar, curd, oil, coconut and baking powder. Set aside for 30 minutes.
In a small pan over medium-high heat, stir together the water, 350g sugar and rosewater. Bring to the boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
Preheat the oven to 180 C. Spread the semolina batter into the bottom of a greased 23x33cm (9x13 in) baking dish. Slice into squares or diamonds, and place an almond half onto each piece.
Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to grill/broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the cooled syrup over the hot squares. Serve warm.