To make syrup boil water, sugar and saffron in a saucepan in medium flame. Not necessary of sugar thread. Keep aside.
Heat ghee on a pan and fry sooji in medium heat for 2 minutes. Add the milk and keep high the flame to start the boiling of milk. Stir continuously to avoid lumps and burning.
In a pan take mawa and cook for 2-3 minutes. When it melts add the chopped dry fruits and cardamom powder. When the stuffing cool, add sugar powder.
Mash the dough softly with ghee on palms. Make lemon size balls from dough. Flattened the ball, keep the stuffings and close the opening to make rosogullas.
Keep the rosogullas in lukewarm sugar syrup for 1 hour to make the increase in size and taste. Then serve and enjoy.
Thanks.
