Heat ghee in a nonstick pan and lightly roast semolina.Meanwhile boil milk with saffron (optional)and 2 tbsp sugar and add it to the rava and toss till almost dry.There should not be any lumps in the mixture.Add powder milk or mawa and knead to a smooth dough.Add cardamom powder and few pods of black cardamom.

Make small balls out of the dough.Heat oil and fry the gulab jamun golden brown.

Boil sugar in a pan till one string consistency. Dip the gulab jamuns in this warm chasni/sugar syrup for 2 hours approximately till double the size.Serve hot or with icecream.