Heat the Oil and deep fry them. Meanwhile make Chashni by mixing in water and sugar. Cook till all the sugar is dissolved and the water is slightly reduced. Add Rose water, 1/2 tsp of cardamom powder, orange food color and 4-5 strands of saffron strands.
The chashni should be warm and not hot when you add the Gulab Jamun. Add the Gulab Jamuns to the Chashni as soon as you fry them. Keep them soaked in the chashni for around an hour.