Mix the gulab jamun mix with milk powder and mix well so there are no lumps remaining. Add very little water very carefully and make the mixture into a dough. It should be hard, just wet, and not be runny at all.

Keep the dough aside for 10 minutes.

After 10 minutes, make very very small balls from the dough. You can add a bit of oil on your palms to avoid cracks and making smooth balls.

Heat oil on the maximum and deep fry each of the balls till the color changes to deep brown. Do not overcook that they burn.

Take them out and keep on tissue paper to absorb extra oil.

Now, for the chaashni, take 200 ml water and add sugar to it. Mix sugar well and bring it to a boil. Simmer the water, add cardamom seeds and cardamom covers to the boiling water and let it cook for 20 minutes on lowest heat.

The chaashni is ready. It should not be very thick, neither very thin. Now soak all the gulab jamuns in the chaashni and keep aside for 2 hours.

After 2 hours, the jamuns will soak a lot of chaashni and they will increase in size (almost double). Garnish with almonds and saffron and serve hot !!