Need to mash mawa by using the base of your palm.

Start creaming mawa until it's smooth and creamy in texture. Do note that there shouldn't be any grains in the mawa. This step may take upto 15 minutes or more.

Once mava is thoroughly mashed, keep it aside.

Now grate paneer in the same vessel.

Also cream paneer in the same manner you did mawa. It should also be completely smooth and free from any grains.

Once paneer is also turned smooth, combine both mawa and paneer together.

Start mixing all together to make a dough. Remember, only bring the mixture together and don't knead like a normal dough.

Add 1 tablespoon of all purpose flour/maida and keep mixing.

Then add 2nd tablespoon of maida.

Now the dough is ready.

Cover the dough with some kitchen cloth and leave it for rest for 30 minutes.

In the meantime, prepare the sugar syrup and for that add water and sugar in a pan.

Add crushed cardamoms and saffron.

Let them boil for 5 minutes. Note that we don't require any string but only a sticky syrup.

After the 30 minutes are over, uncover the dough and pinch about 17-18 equal sized pieces out of dough.

Start rolling each piece of dough into a lemon sized smooth and crack free ball. While you are rolling one ball, keep the rest cover under cloth so that they may not turn dry.

Take oil in a while wide pan and the temperature of oil should be slightly hot.

Swirl the hot oil with the spatula to make like a whirlpool.

Now add balls one by one into the oil. Do not overcrowd the pan and add as much as are easily adjustable.

Keep swirling but without touching the gulab jamun otherwise they may break.

Fry until balls turn deep brown.

Immediately transfer golden balls into sugar syrup. This time, the temperature of chashni should be luke warm only.

Let balls rest in chashni for 2 hours. They will swell and become double in size.

Your gulab jamun are ready. Serve hot or cold.