First soak saffron in luke warm milk. Dissolve and set aside.

Take jamun mix in a mixing bowl. Break any large lumps in it.

Add water little by little and gather the mix to make a soft dough.

Grease with few drops of ghee over the surface and set aside for 5 mins or as instructed in the pack.

After 5 mins, divide a small portion (less than quarter of the dough) and add saffron, food colouring, rose water, sugar to it.

Mix well to incorporate the colour evenly.

Divide the plain dough into small lemon sized ball (I did smaller, but recommend bigger size balls). And roll coloured dough also same numbers.

Keep covered. Take plain dough and flatten, make shallow bowl, stuff with the coloured dough by placing inside. Seal from all sides gathering towards inside. Do not press and roll, gently roll without disturbing the stuffed coloured dough.

Shape is your choice but I rolled in oblong shape. Repeat to finish.

Heat oil in a pan and lower the flame. Add the shaped jamun and immediately move the oil around to ensure even browning.

Continue to fry in medium heat now and keep rolling the jamun or oil over so that they are evenly cooked, browned.

Wait patiently until it gets deep in colour, almost black. But do not do this in high flame.

Once blackened in colour, drain over the paper towel. Repeat to finish.

Prepare sugar syrup by heating sugar, water and simmer for 8 mins.

Once the syrup just turns sticky, add powdered cardamom. Switch off the stove.

Add fried jamun immediately. Let it soak over night for best results.