In a bowl, add milk powder, maida, baking powder and 1/4th tsp elaichi powder. Give it a mix. Then add ghee and mix everything well again. Now add milk little by little to form a soft dough. Now add a drop of red colour and Knead it well again. Cover the dough and let it set for about half an hour.

Now let's make sugar syrup. In a large bowl, add sugar and water, let it come to boil then add a tsp of lime juice. Mix it well then add elaichi powder & rose essence. Mix everything well and cook the syrup for 5 mins more. Now cover it and keep this syrup aside.

Now let's come to the dough. Now divide the dough & make small balls out of it, placing 2 to 3 chirongi and some saffron strands, as a stuffing (shown in the image below). Make the same with the rest of the balls.

Now heat a pan and add some oil for deep frying. Fry the balls until it turns brown in colour. Now dip them into the sugar syrup. Now cover it and let it rest for about 10 mins.

After 10 mins., you will notice that the sugar syrup has got absorbed by the gulab jamuns completely. Remove them and serve it. I have decorated them with some silver foil and some chopped pistachios...