For the sugar syrup:
Combine the sugar and 1 ½ cups of water in a deep pan and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
Add the saffron and keep the syrup warm.
Combine all the ingredients in a deep bowl and knead very well into a very smooth dough.
Divide this mixture into 30 equal portions and roll each into round balls, there should have no cracks on the surface as otherwise the gulab jamuns will crack while deep-frying.
Heat ghee in a pan and deep fry gulabjamuns till golden brown.
Transfer them into the warm syrup and soak for 1 hour.
Serve hot , tastes good when serve with vanilla icecream.