To make the sugar syrup : Take sugar, water and saffron in a bowl mix well. Then heat it up.
It may take some time so meanwhile you can start making the jamun balls. When the sugar syrup starts turning sticky switch off.
Bring paneer to room temperature if you have refrigerated it. Then knead it for few mins with your hands until you are able to form a smooth ball.
Then add maida, baking soda and salt to paneer. Give a quick mix.
Add water little by little and gather together to form a smooth dough without any cracks. Dont knead it just gather together thats enough. Keep aside for 10mins. Pinch a small ball and roll smoothly. Dont apply pressure while rolling and also dont roll them tight...the balls should be smooth. Make all the balls ready.
Heat oil in a kadai not smoking hot, just hot enough to fry, - When oil is hot, keep in medium low flame drop few jamuns(may be 3-4) at a time,
Roll the jamuns with a ladle when its getting cooked in the oil for even cooking and coloring. fry in low flame till dark golden brown.
Drain in tissue and immediately add it to warm sugar syrup.
Finally add rose essence. Cover and let it rest for 2 hrs for the jamuns to absorb the sugar syrup well.
Garnish Paneer Gulab Jamun with any nuts of your choice.