In a mixer grind together crumbled paneer and milk to form a coarse paste.
Thaw 20 samosa patties.
Work 5 at a time and keep other patties covered to avoid drying.
Place half a tablespoon of the paneer at one edge of the samosa patty.
Close the edges in a triangular shape so as to cover and seal the paneer.
Now start rolling the patty.
Mix together flour and water to make a paste.
Apply this paste at the end of the samosa patty.
Roll it tight so that the end sticks.
Arrange it on a plate and keep all the rolls covered.
Heat oil in a pan and deep fry all the rolls until golden.
In a sauce pan bring the sugar and water to boil.
Add cardamom powder and allow it to boil until it becomes thick and sticky.
Arrange the deep fried rolls in a serving plate.
Drizzle the rolls with syrup and serve immediately.
