Gulab Jamun | Gulab Jamun with Khoya

In a mixing bowl, add well kneaded khova, paneer, maida, fine sooji, baking powder and cardamom powder.
Gently mix them together, making sure not to over knead the dough. If needed, add a tablespoon of milk and bring the dough together. Let it rest for 10 mins.
Meanwhile heat oil for deep frying the jamuns. When the oil is medium hot, reduce the flame to low.
Prepare sugar syrup by heating sugar with water.
Once it comes to a rolling boil, add cardamom powder. Check for the syrup to be half-string consistency. As it turns sticky, remove from heat and add rose water.
Make equal sized balls out of the prepared dough and roll each ball gently between your palms (don’t press) to make it smooth. Greasing your palms with ghee helps in ensuring there are no cracks.
Prepare the jamuns with the rest of the dough.
Drop 6-8 jamuns (depending on the size of the pan with oil) making sure not to over crowd and fry the jamuns on low heat for minimum 5-7 mins at low heat.
Once the Jamuns are deep golden brown and are evenly cooked on all sides, remove onto a tissue paper. Repeat this with rest of the Jamuns.
Drop the Jamuns when they are warm into warm sugar syrup and Let them soak up the syrup for 1-2 hours.
Serve cold or warm as it is or with vanilla ice cream on the side.