Prepare the sugar syrup: In a saucepan combine Sugar and Water and bring to a boil. Add lightly crushed Green Cardamom pods and a few strands of Saffron, then reduce to a gentle simmer until the syrup is slightly sticky but still pourable (about 8–10 minutes). Stir in Rose Water and a little Lemon Juice to balance the sweetness, keep the syrup warm on very low heat.
Make the dough base: Crumble the Khoya and the Paneer into a mixing bowl. Sift in the All-Purpose Flour, a pinch of Baking Powder and a small pinch of Salt; mix gently so the flour just binds with the milk solids.
Bring the dough together by adding a little Milk a tablespoon at a time until you have a soft, smooth, slightly tacky dough. Do not overwork — the dough should be pliable and homogeneous, not stiff.
Portion and shape: Divide the dough into equal small pieces (about the size of a large marble or slightly larger) and roll between your palms to make smooth, crack-free balls. Smoothness prevents cracking while frying and helps even syrup absorption.
Heat the frying fat: Warm Ghee in a deep, heavy-bottomed pan over low–medium heat. The fat should be hot but not smoking; a small piece of dough dropped in should rise slowly and brown gradually.
Fry the balls: Fry the jamuns in batches, maintaining a low, steady temperature so they cook through and turn an even deep golden-brown on all sides. Turn gently with a slotted spoon and remove once evenly colored.
Soak in syrup: As soon as you remove them from the ghee, transfer the hot jamuns into the warm syrup so they are fully submerged. Let them soak for at least 1 hour (2–3 hours is better) so they become fully saturated and tender.
Serve: Serve the gulab jamun warm or at room temperature, spooning some of the fragrant syrup over them when plating.
