Mash the chenna very well using your palm and fingers. Add the sooji, maida, elaichi powder, mace powder, baking soda, 1 teaspoon sugar and ghee to the mashed chenna.
Mash again very nicely till it forms a very smooth lump. You may add few drops of milk if the dough becomes very dry or rough.
Now make round balls half the size of lemons. Put one nakuldana in the centre of each gulab jamun balls. Fry the gulab jamun balls in the oil on a very low flame.
They will turn golden brown and then dark brown. It should take 30 minutes to fry each batch. The gulab jamun balls will puff up and double in size.
Now make a thin sugar syrup by boiling 1 cup sugar with 1 cup water. Add little elaichi powder to the syrup and let it come to a boil.
Dip the hot fried gulab jamuns in this syrup and let them cook in the syrup for 10 minutes in a very low flame. Now take out the gulab jamuns from the syrup. Boil the syrup and reduce it to a thick sugar syrup.
Let the gulab jamuns rest in this thick sugar syrup for atleast an hour.
Garnish these gulab jamuns with slided almonds and serve them hot or in room temperature.