Take a Cooking pot, add the Whole milk and allow it to boil in a medium flame.
Scrap the sides and stir occasionally in between to check the consistency.
After 20 minutes, the quantity of milk will be decreased and turn thicker
Now Stir frequently to prevent sticking to the pot.
Now it will turn to chunky malai will semi solid structure.
Turn off the flame and allow it to cool to room Temperature.
Instruction for Sugar syrup
Mix together water, sugar and cardamom powder in a pot
Boil the syrup until it turns to 1 string consistency.
Add Saffron and Rose Water to the sugar syrup and set aside.
Instruction for Jamun balls
Mix all the ingredients Khoya, grated paneer, Sooji, all purpose flour, baking powder and cardamom powder in a large bowl.
Now add milk and gather together to form a dough with milk.
Just gently mix and make small balls from the dough.
Frying Gulab jamun
Heat 1 Cup of canola oil in a medium saucepan over medium-high heat until a candy thermometer inserted in the oil reads 350 degrees F.
Slide 2 to 3 balls at a time into the oil and fry until golden brown on one side, 2 minutes. Turn balls over to continue to fry on other side, 2 minutes more.
Transfer the balls to the warm syrup. Repeat with the remaining dough.
Let the balls cool completely in the syrup, then refrigerate overnight before serving.
How to Serve:Slivered nuts like almonds and pistachios are sometimes sprinkled on top of gulab jamun as a garnish. Though it is usually served hot, gulab jamun can also be eaten cold, depending on your preference.