PREPARATION

1. Take a pot and add 1 litre of milk in it. Once it starts boiling, add 2 1/2 tablespoons vinegar gradually and stir the milk gently.
2. Once the milk fat has separated from the whey, drain the whey using a muslin cloth.
3. Wrap the curd in a muslin cloth, and rinse under cold water, and squeeze well.
4. Once the paneer is drained, place on a dry, clean surface and add 1 tablespoon semolina, 400 grans khoa and knead the paneer for 3 - 4 minutes.
5. Now, add 75 grams refined flour and knead it again until the paneer is almost rolls into smooth soft dough.
6. In a bowl, add 1 tablespoon chironji seeds, 2 tablespoons cashews, 2 tablespoons almonds, 1/2 teaspoon cardamom, 1 teaspoon sugar, 2 teaspoons prepared dough, 1/8 teaspoon organic food color and mix it well. Keep aside.
7. Divide the dough into equals parts and flatten them. Stuff the dry fruit mixture in it and roll them in small balls.
8. Heat 500 milliliters water in a pot, add 1 kilogram sugar in it and keep stirring continuously.
9. Keep this sugar solution on fire and cook till you get a syrup consistency.
10. There should be no thread formation in the sugar solution.
11. Heat sufficient ghee in a heavy pot and fry the balls balls on low heat. Turn them frequently until dark brown.
12. Remove from ghee to drain on paper towels and allow to cool slightly.
13. Place the balls into the sugar syrup and soak for 1 hour.
14. Serve warm or cold.