squeeze out the sugar syrup. Do not worry, it will spring right back into shape once you release them.
Arrange them on a baking dish and set aside.
Heat a pan over medium heat and add mewa, milk, condensed milk, rose water and cardamom powder. Bring it to a boil and turn off heat.
Pour this kheer over the rosogollas, making sure to evenly cover them.
Sprinkle the saffron and almonds on top, and broil for 6 minutes, turning the pan half way into the process.
Serve hot or cold.