Take required quantity of sugar and water in a deep pan. Stir and bring to boil on high flame for sugar to dissolve

Now add milk and cardamon seeds to the sugar water. Book further and strain

Then add saffron and cardamom powder and bring the mixture to rolling boil for about 5-6 minutes until it becomes little sticky

Take the grated khoya in a medium size deep bowl

Add baking soda and maida. Combine them thoroughly but gently using a spoon.

Add a teaspoon of milk to it and knead all of them together to make a smooth and soft dough. Add another teaspoon of milk if required

Make sure that the dough is a bite softer to avoid cracking if ball while deep frying

Divide the dough into equal parts and make smooth surfaced balls out of it

Now heat ghee in a pan over medium flame and add the jamun balls to deep-fry them. Cook evenly until it becomes golden brown

Make sure that you do not cook on high flame otherwise the balls will burn.

Now drain and let them cool for few minute

Then immerse the gulab jamuns in the warm sugar syrup for at least 30 minutes. It increases in size when it soaks the sugar syrup

Hot and tasty sweet dish is ready to serve.