Make the syrup by dissolving the sugar in the water over gentle heat. Then boil rapidly for five minutes. Set aside to cool. Put the khoa and paneer into a large bowl. Wet palms of hands and knead the mixture until quite smooth. Then add the sieved flour and bicarbonate of soda and continue to knead for another 15-20 minutes. Set aside for 15 minutes. Divide and mould dough into walnut- sized balls and deep fry till golden brown then drain. Add rose water to the syrup. Soak the sweets in the syrup for at least 4 hours before serving.
Note: Preparation time 1 1/2 hours, Cooking time 30 minutes, To serve 4