Knead the paneer in a bowl with just enough cornflour and water to create a smooth, pliable dough. Divide the dough into eight equal-sized pieces and mould into balls or plump-shapes. Bring 1.2 litres water to the boil in a large saucepan, and add the sugar. Disolve it completely and maintain at a simmer. Heat the oil in a deep-fryer to 190ºC/375ºF. Gradually add the ?balls?, one at time to maintain the oil temperature and fry for 2-3 minutes until they become quite golden. Put the hot fried balls into the hot syrup and simmer 18-20 minutes. Add the saffron Safinter, then transfer the balls and syrup to a non-metallic bowl. Cool, then cover and keep overnight in the fridge. Just prior to serving, sprinkle rose water over the gulab jamun, and serve cold.
225 paneer curds up to 3 tablespoons cornflour
900g white granulated sugar
20-25 strands saffron Safinter
2-3 tablespoons rose water