Peal the red skin of jackfruit seeds and pressure cook upto 3 whistles.
Then grind these seeds with milk (as required) to a smooth paste. Strain the paste and discard if any bit size seed is not grounded.
Grate the dried milk and keep aside.
Heat clarified butter in a broad non stick pan (this reduces the cooking time). Add the seeds paste, grated dried milk , sugar cardamom powder and saffron. Cook at medium to low flame. Stir frequently.
Keep cooking till the mixture turns to a dough form and releases clarified butter. When the mixture cools divide it into 20 equal portions.
Grease hand with clarified butter and roll each portion into a ball. Slightly press the balls in between palms to flatten a bit and then press with finger in center. Place a raisin in the center.