In a bowl add complan, milk powder, ghee, maida, baking powder and mix well. Â Â
Add the milk slowly  to the above mixture to make a soft dough, the dough now will be very sticky. Adjust the milk while mixing.
Keep it aside for 15 - 20 mins.
In a large bowl, add sugar & water, Bring it to a boil on medium high heat.
Reduce the heat to medium low, add cardamom powder and saffron strands.
Allow it to boil till one thread consistency, it may take around 10 - 12 mins.
Strain the syrup with fine strainer and keep it a side.
Knead the dough very well, if its dry, sprinkle little milk and knead well. The dough should be soft.
Heat oil in a frying pan/ sauce pan on medium low heat.
Divide the dough and make balls of desired shape without any cracks on the surface.Â
Fry the balls in oil on medium low heat only. Frying on very high heat or very low heat doesnot  yield good gulab jamuns.  Balls will double in size while frying, so do not overcrowd the frying pan.Â
Fry them till they acquire even brown color, rotating in between.Â
Take them out on a tissue paper.
Add the gulab jamun balls to the sugar syrup and allow them to soak for atleast 1 hour.Â
Gulab Jamuns can be served either hot or cold. Can also be served with vanilla flavoured ice cream.
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