First start by preparing sugar syrup for paneer gulab jamun. Add 1 cup water to 1 1/4 cup sugar and prepare a slightly thick and sticky syrup (no string consistency). Add saffron and turn off the flame (you can add cardamom powder or rose water too).

In the mean time crumble the thawed paneer very well. if using fresh homemade chenna try to squeeze out the water as much as possible and take in a mixing bowl. Knead the paneer alone very well first.

Add maida, baking powder and knead to a very soft dough, I did not add water for kneading, the moisture in paneer is enough to knead.

Heat oil for deep frying. Make 18-20 equal sized small balls from the dough.

Deep fry the shaped balls in hot oil till dark brown. Do the frying in low-medium flame.

Drain the fried jamuns and prick each jamun with a fork slightly and drop in sugar syrup.

Serve paneer gulab janun after an hour or serve chilled after refrigerating for sometime.