For sugar syrup :

In a vessel, Combine Sugar and water. Cook on a medium flame. Add saffron and Cardamom powder & boil till a sugar syrup of 1 string consistency is formed. Keep aside.

For the Jamun dough:

In a thali combine milk powder, maida, Ghee and baking soda.

Add Cardamom powder, kesar, chopped almonds & pistachios.

Knead this mixture with milk to make smooth and soft dough. Approximately 1/2 cup. Add more milk if the dough is dry. Divide the dough into equal small balls.

In a kadhai or deep pan heat Ghee for frying on a slow flame.When hot, fry the balls till light brown in colour.

When the balls are fried remove and keep aside for a couple of minutes and then add them in the sugar syrup for soaking.

Garnish with saffron, Cardamom powder, chopped almonds & pistachios and dried rose petals.

Soft spongy GulabJamun are ready to serve on festive season.