First of all, take khoya in a mixing bowl. First grate it and then mash it well with the help of your hands so that there is no lumps or small bits in the khoya.
Similarly grate paneer and add it to the the khoya.
Now add All purpose flour and baking soda.
Add milk and gently mix everything very well to form a soft dough. Do not over-knead the dough, just mix and gather. If it looks dry, you can add little more milk just so that it forms a soft dough.
Now for the stuffing, take a small part of this dough in another bowl and add 1.5 tablespoon sugar, 1/2 teaspoon cardamom powder, red food colour, chironjee and broken cashews to it. Mix them well and our stuffing for Kala jamun is ready.
Now for sugar syrup, heat 2 cups of sugar with 1.5 cups water in a pan and cook it on a medium flame till it starts boiling. Keep it for 5 more minutes and switch off the flame.
Divide the rest of the dough into equal parts. Roll them round into a ball shape by placing the stuffing made, in centre.
Heat oil in a pan / kadhai over medium flame. To check the correct temperature of oil, just slide a tiny portion of dough in the hot oil. It should come up on surface slowly not quickly.
Now keep the flame to a low and gently put the 5-6 balls at a time for frying. With the help of a spoon or spatula, rotate the oil without touching balls. That will help in evenly frying of balls giving them a nice colour. It will take easily 7-8 minutes to fry a batch.
When you see they have turned to dark brown colour then take them out and add them to the warm sugar syrup. Similarly, fry all the balls in the same way and add them to the sugar syrup.
Cover and allow them to soak in the sugar syrup for 2-3 hours.
After they are done with soaking syrup, take them out and serve them dry and garnish with shredded coconut. Alternatively, garnish with silver leaf and serve Kala Jaam / Jamun at room temperature or chilled.