Procedure

• In a bowl take paneer and knead it until smooth. Mix together flour, milk powder and baking soda.
• Add cream little by little and make a soft slightly sticky dough.
• Cover and set aside for 10 minutes.
• Heat sugar and water and bring it to boil.
• Add cardamom powder and set flamer to medium.
• Let the syrup boil until it is sticky. No need to see the consistency for this. Just a sticky syrup is fine.
• Take a big lemon sized portion of the dough and mix with pistachios and milk.
• Divide it into 12 equal portions.
• Divide the dough into 12 equal portions.
• Roll the dough into a ball, and press to form a small depression in the middle.
• Place the filling inside and close it carefully.
• Heat oil on medium low and deep fry the balls on low heat until they are dark brown or nearly black.
• Remove from oil and set aside.
• Heat the syrup until it is nicely hot.
• Drop the fried jamuns inside and set aside for 30 minutes.
• Remove the jamuns from the syrup and place on a serving plate. It may look sticky but after a while the syrup will dry out.
• When the jamuns are still sticky, garnish them with chopped pistachios.