For making jamoons :
Heat sugar with 3 cups water till sugar dissolves . Boil the syrup till little thick (no need for string consistency ).
Add cardamom powder, saffron and remove from flame.
In a bowl mix Gulab Jamun powder with 1/8 glass of water (appx) to smooth dough.
Make small balls out of it( 1/2 cm in diameter)
Heat oil to medium heat and deep fry the balls in very low flame till dark golden colour.
Add the fried balls to ready sugar Syrub for 30 minutes.
After soaking remove the jamoons and refrigerate the jamoons for 8 hours.
For Ravioli :
In a bowl add maida, egg, salt ,butter and mix evenly.
Knead the dough for 10 mins to very smooth (kneading is to avoid chewy ravioli)
Let it sit for 30 mins .
Flatten the dough to very thin sheet, cut it into square shape.
Place one or two jamoons in middle and cover with another sheet.
Seal the edges firmly using fork.
In a pan heat the sugar syrup with 1 glass of water (water is added to avoid crystalization)
Add the sealed raviolis and boil for 10 mins in very low flame.
Remove from flame and garnish with chopped nuts . Serve with sugar syrup.
