In a flat plate, crumble & mash khoya & paneer separately to make it smooth.

Now mix the soft khoya with paneer. Add all purpose flour and cooking soda.

Knead to form soft dough adding little water/milk.

Cover and set aside for 15 minutes.

In a bowl, add chopped nuts, lemon sized kneaded dough, cardamom powder and mix.

Add sugar and water in a heavy bottomed pan.

Heat the sugar solution over medium heat till sugar dissolves and boils. The syrup has to be sticky like honey and not reach the one string consistency. Turn off the heat and add cardamom powder.

Divide the dough into small lumps.

Flatten the dough ball with your fingers and top it up with some stuffing and close. Roll out to form a smooth ball.

Heat oil in a deep pan on medium heat. Lower the heat and gently slide the balls into the oil and fry them till golden brown.

Drain jamuns onto an absorbent tissue paper, and fry the next lot.

Place the hot jamuns in warm sugar syrup.

Finally add rose essence (optional). Cover and let it rest for 2 hours before serving.