In a deep-bottomed bowl, add the maida, milk powder and khoya and make a very smooth dough.
Divide the dough into equal portions and roll up each into lemon-sized balls. Simultaneously, start preparing the sugar syrup.
Combine the sugar with 1½ cups of water and heat the mix in a deep pan. Cook for 6 to 7 minutes.
Simmer on a medium flame till the syrup acquires string consistency. Add in the saffron at this stage. Keep the syrup warm.
Heat the ghee in a kadhai. Pop a few of the jamuns into it and deep-fry them on a low flame till they become golden brown in colour.
Transfer these Gulab Jamuns into the sugar syrup and let them stand for an hour.
Serve the jamuns hot, doused in lots of sugar syrup.