Prepare a checklist. Keep essential items close by.

Mix saffron with hot water in a small bowl t0 get nice color
In a bowl add milk powder, Bisquick, and melted butter; mix with fingers. Add milk little by little and make a soft dough. Cover the bowl and rest for 30 minutes. Knead the dough well by hand. Make marble sized balls. The balls should be smooth without cracks.

Heat oil in a heavy pan over medium heat. Fry gulab jamuns when the oil is hot enough. You will see oil bubbles. If you swirl it around with a spoon every now and then, all sides will cook evenly; the balls will float to the top. Take out the golden red balls, strain the oil and place them in the syrup

To make syrup: add the sugar and water to a heavy bottomed pan and bring it to a boil over low heat. Add cardamom powder and saffron and stir. Test the syrup consistency. When it sticks to your fingers it is ready. Put the fried jamuns in it in a single layer. Do not stack one on top of the other. Shallow vessel is good and Jamuns should be kept in the syrup for at least 1 hour. Jamuns would absorb the syrup and swell beautifully. Transfer to a serving bowl. serve with hot tea and savoury snacks