Making Sugar Syrup

1. Take a stock pot or wok, add sugar and water, keep stirring until it dissolves completely, bring to a boil & further add green cardamom,  mix well & later switch off the flame. We do not require any sort of one string or two string consistency, it should just be a simple sugar syrup.
2. Keep the sugar syrup aside, no need to cool down, let the temperature drop on its own. Make sure to keep them warm.

Making Gulab Jamun

1. Take grated khoya (mawa or evaporated milk) in a bowl. Mash it very well until it becomes smooth. There should be no lumps.
2. After smoothing the khoya, take the malai paneer and grate using a small size hole, mash it well until it’s smooth in texture.
3. Once they both are smooth in texture, mix well and add maida in batches, make sure not to add them all at once, you need to add & mix well until it forms like a dough and it starts to leave the plate or bowl.
4. Once it has mixed nicely and formed a dough like texture, add baking powder and incorporate well into the dough.
5. Rest the dough for 10-15 minutes & cover with a cloth.
6. Divide the dough in small and equal size balls, make sure to shape them in small shapes as they will get bigger in size when they soak up the sugar syrup(chaashni).
7. Shape them in perfect roundels one by one and make sure there should not be any cracks on the gulab jamun, also cover the shaped balls with a moist cloth to prevent them from drying, while you’re shaping few more. By the time your shaping set the oil for frying.
8. Set a wok filled with oil for frying the gulab jamuns, make sure the oil is not very hot. Then gently place the dough balls in the oil.
9. Fry them on low flame maintaining the temperature and keep stirring so that they get even colour and cook evenly from the inside as well.
10. Once they start to have tiny golden spots, keep on rotating them in the oil, so that the jamun are evenly browned.
11. Once they are nice golden brown, immediately drop them in warm sugar, the temperature of the sugar should not exceed above 50 or the gulab jamun will become too soft and may lose its shape.
12. Now, let the gulab jamun rest in the sugar syrup for minimum 4 hours so that they can absorb the syrup nicely. Your perfect gulab jamun is ready to be served.