Prepare the syrup: In a pot, mix sugar and 2 cups of water. Let the sugar dissolve completely, then cook on low heat for 2 to 3 minutes.

Prepare the Gulab Jamun mixture: Place the soft khoya and paneer on a plate. Crumble the paneer and knead it with your palms until very soft. Add the khoya to the paneer and mix well. Add 1/2 cup of all-purpose flour and mix thoroughly to form a smooth dough.

Check the syrup: Drop 1 to 2 drops of syrup into a bowl and let it cool. Dip your finger in the cooled syrup and check between your finger and thumb. If no thread forms or a small thread forms but the syrup is sticky like honey, the syrup is ready for Gulab Jamun. Remove the syrup pot from heat and place it on a wire rack.

To fry the Gulab Jamun, heat enough ghee in a pan. Meanwhile, check the dough. Take a small amount of dough and form a smooth ball. The ball should be smooth, indicating the dough is suitable for Gulab Jamun.

Prepare the stuffing: Mix cashews, almonds, and cardamom powder in a bowl. Add a small amount (about 1 teaspoon) of khoya dough. The stuffing is ready.

Once the ghee is hot, drop a small piece of dough into the ghee to check. If it fries well, the ghee is hot enough. Lower the heat and remove the test dough. Then, fry a trial Gulab Jamun without stuffing to check. The Gulab Jamun should not burst or swell like a bubble. If it does, the dough is too soft.

If the trial Gulab Jamun is soft, add 1 tablespoon (10 to 12 grams) of all-purpose flour to the dough and mix well. Form a ball from this dough and fry in medium-hot ghee on low heat to check. If the Gulab Jamun fries well without swelling, the dough is perfect. Once browned, remove and place in the syrup. Keep the syrup covered to prevent it from cooling quickly.

Fry the Gulab Jamun: Add 4 Gulab Jamuns to the ghee for frying. While frying, do not place the spatula directly on the Gulab Jamun. Stir the ghee with the spatula, and the Gulab Jamun will rotate on their own.

After frying, remove the Gulab Jamun and place them in the syrup. When removing from the pan, hold the Gulab Jamun on the spatula for a moment to let excess ghee drain back into the pan. It takes about 10 minutes to fry one batch of Gulab Jamun. Repeat the process for all Gulab Jamun, filling, frying, and soaking in syrup.

Stuff the Gulab Jamun: Divide the dough into small pieces or balls. Take one piece, press and flatten it slightly with your fingers. Place a little stuffing inside and seal it well. Roll into a round Gulab Jamun. Prepare all Gulab Jamun in the same way.

Do not stir the Gulab Jamun directly with the spatula. Stir the ghee, and the Gulab Jamun will rotate on their own. Once lightly browned, you can turn them directly with the spatula and fry until golden brown.

Dip the Gulab Jamun in the syrup with a spoon and let them soak for 3 to 4 hours. In 3 to 4 hours, the Gulab Jamun will absorb the syrup and become sweet, but they taste even better the next day. Serve everyone's favorite Gulab Jamun hot at any time and enjoy.