firstly, in a large pan take 1½ cup sugar and 1½ cup water.
also add few strands of saffron / kesar and get to a boil.
further simmer for 4 minutes or till sugar syrup turns slightly sticky.
switch off the flame and add cardamom powder and lemon juice. lemon juice prevents sugar syrup from crystallising.
sugar syrup is ready, cover and keep aside.
now in a mixing bowl take 1 cup instant gulab jamun mix (approx. 100 grams).
add 2 tbsp of warm milk and combine dough.
make a smooth and soft dough adding milk (1-2 tbsp) if required. do not over knead the dough as jamuns turns hard.
furthermore, make small balls greasing ghee to hands.
make sure there are no cracks on balls. else there are chances for gulab jamun to break while frying.
heat the ghee on low flame and when the ghee is moderately hot, fry the jamuns.
fry the balls on low flame stirring in between.
fry till the balls turns golden brown. drain and keep aside.
immediately, drop the hot jamuns into hot sugar syrup. else jamuns wont absorb syrup, results to hard gulab jamun.
cover the lid and rest for 30 minutes to 2 hours. flame should be turned off.
finally, the gulab jamun have doubled in size. serve warm with ice cream or warm.