Follow the instructions on the instant mix packet to prepare the dough.

Ensure the dough is smooth and free of cracks to prevent the Gulab Jamuns from cracking while frying.

Divide the dough into equal portions and shape them into small, smooth balls. Make sure there are no cracks as they will expand while frying.

Heat ghee or oil in a deep pan over medium heat.

Fry the balls in batches, ensuring they are golden brown on all sides.

Use a slotted spoon to remove them from the oil and place them on paper towels to drain excess oil.

In a saucepan, add 2 1/2 cups sugar and 2 1/2 cups water. Bring to a boil and stir until the sugar dissolves completely.

Add the crushed cardamom pods and saffron strands if using. Let it simmer for a few minutes until it reaches a just-sticky consistency, not stringy.

Add the fried Gulab Jamun balls to the warm sugar syrup.

Let them soak for at least 30 minutes so they absorb the syrup and become juicy.