firstly, in a small bowl take semolina and warm milk
mix well and keep aside for 10 minutes
in a 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 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
cover and rest for 1 hour, then serve
