Mash and knead the mawa and malai paneer vigorously with your palm for 15 min until it is completely smooth.
Combine the creamed mawa and paneer.
Add maida in small batches until a soft dough forms.
Mix in baking powder thoroughly.
Cover with moist cloth.
Rest the dough for 10-15 min.
Combine sugar and water in a pot and stir until dissolved.
Add green cardamom and saffron for flavor. Boil for 2 min.
Turn off the heat.
Keep the syrup warm for soaking the gulab jamuns.
Divide the dough into small, equal-sized balls.
Shape them into perfect, crack-free roundels.
Keep shaped balls covered with a moist cloth to prevent drying.
Heat oil over low flame. Swirl the oil to create a whirlpool.
Gently add gulab jamun balls in batches, avoiding overcrowding, and ensure the spoon does not touch them.
Fry on a low flame, stirring constantly and gently to ensure even cooking and color.
Immediately drop the golden-brown gulab jamuns into warm sugar syrup.
Rest and soak the gulab jamuns for a minimum of 4 hours.
Serve warm for the best soft texture.
