In a bowl mix together maida, cardamom powder and ghee.

Make it a crumbly mixture.

Add little water to bring together the dough. It needs to be crumbly.

Cover and set aside for one hour.

In a pan mix together sugar and water and bring it to boil.

Allow it to boil until it reaches single thread consistency.

Add vinegar and set it aside.

Heat oil in a pan.

Divide the dough into 6 equal portions.

Roll each into a oval shaped disc.

Slice it into two.

Make a cone, apply water at the edges to stick the cone.

Add a little mawa in the cone and place half a gulab jamun on it.

Apply water along the edges of the cone and stick them together to form a samosa shape.

Deep fry them until golden.

Remove from oil and immerse the samosas in the warm syrup.

Let them soak for 30 minutes.

Remove onto a plate and allow it to cool completely before storing in an airtight box.