Take milk powder, all purpose flour,baking soda in a wide mouthed bowl,mix it well and then add melted ghee in it. Sprinkle 2 tb spn of milk on it mix it gently.

If required add more milk and mix lightly. Mixture should be soft. It may be sticky bt do not worry about it. Do not over mix or knead the mixture.

Grease your palms with ghee and divide it in small sized beads. Take each portion and make a crack free balls from it. Do not make larger balls as it's size will be doubled after deep frying and soaking in syrup.

Heat the ghee or oil for deep frying in a deep kadai or a small pan over medium flame Slowly drop 3-4 balls (according to the size of a kadai) from sides of a kadai and reduce the flame to low.Stir gently with a slotted spoon and deep fry over low flame. Within 2-3 minutes their colour will start to turn light golden. Fry it until they turned golden brown.

For sugar syrup add 1 & 1/2 cup water in sugar and boil it. Add saffron strands, cardamom powder and rose essence in it.

Add this Gulabjamun in syrup and keep it for 15-20 minutes. Remove it from syrup.

Mix daliya and ghee and roast it on medium flame till it turns golden brown. Add 3 cups hot water in it. And cook it. When daliya soaked water and become soft add Jaggery and cook it again.

Add cardamom powder, sliced coconut,almonds and cashews in it. Add some ghee over it.

Now add baby Gulabjamuns in lapsi and mix carefully.

Heat tava and put this lapsi vessel on it cover it and cook it for 5-10 minutes.