Mix water and sugar in a deep pan. Add crushed cardamom or cardamom powder and saffron strands. You can add rose essence to stay true to the name “gulab jamun”, I always prefer saffron though.

Cook this mixture to make sugar syrup. There is no need to check for consistency, just make a thick sugar syrup. The syrup should not form even one strong consistency. Let the sugar syrup cool a bit before we make the jamuns. You can add few drops of lemon juice to prevent crystallization.

Add fresh cream and mix well. Mix and bring everything together. Do not knead the mixture. If kneaded vigorously, the gulab jamuns will turn hard.

Divide the mixture into 15-16 equal parts and shape them into ball very gently. Do not apply pressure while making balls.

heat ghee or oil for deep frying. Do not let the oil or ghee smoke, just make sure it is hot. Before frying the jamuns do a test by dropping a small piece of dough in the oil. If it raises immediately, oil is very hot, if it sinks and does not rise, oil is not hot enough. The dough ball should rise after a second or 2 and get fried, that is the correct temperature.

Slide the prepared balls and deep fry in low flame till they turn golden brown. Remove to a plate lined with kitchen towel.

Dunk in sugar syrup after resting the balls for 30 seconds. let the gulab jamuns soak in sugar syrup for at least an hour before serving. Serve gulab jamun as dessert or snack.