Ingredients:
· 250g sugar
· 1tbsp rose water
· 1tbsp milk, optional

For the jamun dough:
· 200g khoya
· 100g grated paneer
· 3tbsp all-purpose flour
· 2tbsp sooji
· 4 green cardamoms, powdered
· 1tbsp milk or add as required
· ¼ tsp baking powder
· Oil for deep frying

Method:
Mash khoya well so there are no lumps. Then add grated paneer, sooji, all purpose flour, baking powder and cardamom powder to the mashed khoya. Mix well. Add milk and gather together to form a dough with milk. Don’t knead, just gently mix. If you are unable to form balls or if the mixture appears dry, then add a few teaspoons of milk. Cover the dough and keep aside for 30 mins. Make small balls from the dough. Cover the balls and keep aside.

Dissolve sugar in one cup water. Heat the sugar solution till it become sticky. You just need to switch off the fire before the syrup reaches a one thread consistency. Add rose water and stir. Keep the sugar solution aside. On cooling if the sugar syrup crystallises, then just add two to three tablespoons of water and warm the syrup again.

Heat oil till its medium hot. Lower the flame and wait for a minute. Then gently place the dough balls in the oil. Once they start to have tiny golden spots, keep on rotating them in the oil, so that they are evenly browned. Remove on kitchen paper towels to remove excess oil. Place the hot fried dough balls in the sugar syrup. Keep the whole pan with the sugar syrup and the gulab jamun, on a low heat for one to two minutes till they become soft. Garnish with rose petals or almond slivers before serving.