In a mixing bowl, add cashew powder and mix it with a small amount of milk to form a soft dough.

Knead the mixture gently until it forms a smooth and soft dough. Ensure there are no lumps.

Take small portions of the dough and roll them into smooth, round balls. Make sure there are no cracks on the surface.

In a deep pan, add sugar and water. Heat the mixture on medium flame until the sugar dissolves completely.

Add cardamom powder and a few strands of saffron to the syrup for flavor. Let it simmer for 5-7 minutes until it reaches a slightly sticky consistency.

Heat ghee or oil in a deep frying pan on low to medium heat. Ensure the temperature is not too high to avoid burning the balls.

Gently slide the prepared cashew balls into the hot ghee/oil and fry them until they turn golden brown. Keep stirring gently for even cooking.

Once fried, remove the gulab jamun balls from the ghee/oil and immediately place them into the warm sugar syrup.

Let the balls soak in the syrup for at least 30 minutes to absorb the sweetness and flavors.

Garnish the gulab jamun with chopped pistachios or almonds before serving for an added crunch and visual appeal.