Combine sugar and water in a wide saucepan; bring the mixture to a boil and simmer for couple of minutes until the syrup is slightly thick. Add the ground cardamom and saffron - mix well and set aside until the jamun are fried.

In a medium mixing bowl, sift the jamun mix to make sure that there are no lumps. Slowly add in the milk, a tablespoon at a time, into a smooth, soft dough. Make sure not to overwork the dough, mix only until combined.

Divide the dough into small pebble size balls. Make sure that they are smooth without any cracks on top. Keep them covered under a damp kitchen towel.

Heat oil for deep frying. Gently slide in some of the jamun into the hot oil and fry on medium-low flame until lightly browned on all sides. Remove using a slotted spoon and put them into the warm sugar syrup.

Repeat with the remaining jamun.

Let the jamun soak in the syrup for about 1 hour.

Place the dry coconut and chopped nuts on a plate. Roll the jamun in the coconut and/ or nuts and the dry gulab jamun are ready to serve.

Dry gulab jamun can be stored in an airtight container at room temperature for 2~3 days or in the refrigerator for up to a week.