MAKING
1 In a pan, add water and sugar.
2 Cook to make a syrup.
3 Strain through a muslin cloth and allow to cool.
4 Knead khoya and paneer separately till the grains disappear and become smooth.
5 Mix them together and knead again for about 10 minutes.
6 Add in sifted flour and knead again till well mixed.
7 Cover the dough and set aside for about 20 minutes.
8 Make small balls and press in the centre with the thumb.
9 Fill with a little castor sugar, ground pistachios and a little chhena.
10 Roll them again into even sized balls.
11 In a frying pan, heat the ghee.
12 Fry the prepared gulabjamuns until brown.

FINALIZING
13 Put them in the prepared syrup and let soak for atleast 1 hour.
14 Gently bring to a boil on low heat before serving.
15 Stir in the rose essence.

SERVING
16 Serve hot along with the syrup.