In a pan mix sugar and water and bring it to boil.

Once it starts boiling, let it boil for 10 seconds.

Switch off flame, add the rose essence and set aside.

Reheat the syrup just before dropping the jamuns.

To make the dough, mix together mawa, paneer, maida and cardamom powder to make thick non sticky dough.

Pinch small portions and roll each into a smooth ball.

Heat oil/ ghee in a pan. Drop a tiny ball of the dough inside and if it starts bubbling slightly, add all the remaining balls.

Keep flame at lowest and deep fry the balls until they turn deep brown in colour.

Do not fry on high flame because the jamuns tend to crack on high heat.

Remove the jamuns with a slotted spoon/spatula and transfer to a bowl.

Heat the syrup too at the same time.

Drop the jamuns in the hot syrup and close lid.

Let the jamuns soak the syrup for two to three hours.

They will slightly swell up and become softer.

Serve them in individual bowls topped with pistachios.