To prepare the stuffing, add almond, cashew nuts and cardamom powder in a bowl. Now add saffron soaked in warm milk along with few drops of yellow color. Add grated paneer and khoya to it and mix everything well. Now divide the filling into 20 equal portions.

Grate paneer and knead it nicely with your hands. Now add khoya to it and knead everything well. Now add all-purpose flour, semolina, cardamom powder and baking soda to it and knead it until smooth. Add milk 1 tbsp at the time and knead until everything comes together.

Knead it until it becomes like a smooth, soft, crackfree dough. Divide it into 20 equal portions.

No take one portion and flatten it out a bit. Put the filling in the middle and cover it and roll it to make a smooth ball. Prepare all the balls in the same way.

To prepare sugar syrup, add sugar and water along with lemon juice in a pot and cook it on medium heat until it becomes sticky. You do not have to make one string consistency sugar syrup.

Heat oil in a pan on medium heat. Now drop one ball to check if it stays intact in the oil while flying. If it breaks then you have to add a little bit more flour to the khoya mixture. Now fry a few balls at a time on low to medium heat until dark brown in color. Fry all the balls in the same way.

Add fried balls to the hot sugar syrup. Leave it for 4 to 6 hours so that it soaks the sugar syrup nicely. The balls will become big in size and soft from inside. Keep stirring gently in between.

Serve kala jamun as a dessert or as a sweet along with an Indian meal.