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Make syrup of sugar and water. Mash, grate or crumble khoya and paneer together. Add cardamom powder, flour and knead well till smooth. If too dry, add a little milk. Form a soft dough. Make small balls out of dough rolling lightly between palms. The balls should be half the size of pingpong balls. Heat ghee till slightly fuming. Cool for 3 minutes. Add some balls, and allow them to rise before putting back on heat. Fry on low heat, till they turn dark brown. Drain excess oil and dip into syrup. Allow to soak till next batch is ready. Repeat till all dough is used up. Drain and transfer to serving dish.
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