Drain the water, mix rice and milk and pressure cook the rice.

The rice will be thoroughly cooked and the mix will be dry.

Allow it cooked rice to cool down a little.

Knead the cooked rice like you would a dough to achieve smooth texture ( I was required to sprinkle some milk as the rice was too stick to mush/knead).

Shape like Gubal Jamun sized balls/vada or cylinders.

Mix sugar with water and cook to prepare single string consistency sugar syrup.

Add green cardamom and saffron strands to the sugar syrup.

Deep fry the Vada in ghee.

Immerse the in the warm syrup for some time.

Serve warm or room temperature.