Knead the khoya, paneer, flour, soda and castor sugar with a little milk to a soft and pliable dough.

Make a syrup with sugar and one cup water of one thread consistency and keep it hot. Add cardamom powder.

Divide the dough into equal portions and shape them into lemon sized balls. Roll well between your palms so that the balls are smooth. You may also put in a pistachio or a piece of mishri (crystal sugar) inside the ball.

Deep fry these balls in hot ghee or oil, a few at a time, till they are golden brown.

Now take them out of the oil and put them directly in the hot syrup for at least two hours before serving.

Gulab Jamun may be served hot or at room temperature, but not cold.