In a big saucepan combine sugar, water and cardamoms. Keep it on a low flame and let it simmer for around 15 minutes. Turn off the gas before the sugar syrup gets a one thread consistency. Now add rose water, lemon juice and saffron to the syrup and keep it aside.

Now mix mava/khoya, paneer, milk powder, maida, sooji, salt, cardamom powder, baking powder and mash it well. The mixture should be very creamy and soft without any lumps. Then using a little milk at a time gather to make a dough but don't knead it otherwise the gulab jamuns will come out hard.

Divide the mixture in equal parts. Now wet your hands with water and roll the mixture into small balls ensuring there are no cracks on it. Heat oil in a kadhai and slowly drop the prepared balls into it. Fry the balls on a medium low flame, turning the sides for even cooking.

Now take out the balls on an absorbent paper to get rid of extra oil. Then slide the balls into the sugar syrup and place the pot(covered with a lid) on a low flame for a couple of minutes.