Firstly, in a small bowl take semolina and warm milk, mix well and keep aside for 10 minutes.

In a mixing bowl take paneer and mash till it forms a smooth dough.

Now add khoya, 1 tsp sugar and mash well.

Add flour, soaked semolina, cardamom powder and combine with paneer khoya mixture.

Add soda and sprinkle some water if required to get moisture.

Mix gently to form a smooth dough.

Prepare stuffing by mixing dry fruits, colour and 2 tbsp of prepared dough.

To make sugar syrup, take water and sugar in a pan.

Keep this pan on medium flame and stir so that the sugar begins to dissolve.

When the sugar dissolves, add 1 tbsp of milk and remove impurities from syrup.

Cook the syrup on medium flame till you get 1/2 string consistency or the syrup becomes sticky.

Switch off the flame, add cardamom powder and keep aside.

Now take small lemon sized dough and make ball.

Place stuffing in centre.

Cover and seal the ball.

Heat oil in a kadai on low flame.

When oil is moderately hot, fry the jamuns till the balls turns black.

Remove the jamuns from oil and drop into warm sugar syrup.

Covet and rest for 1 hour, then serve.