Make guava as described in Paal Guava but without sugar. To 1/4 kg of this, add 4 tsp of maida and mix into a soft smooth paste. The mix should not be too loose or too tough. Roll them into uniform balls and keep aside. Mix 4 cups of sugar and 4 cups of water and heat in a low flame until the mix becomes thick but not sticky. Add 1 tsp of kesari powder, 1 tsp rose essence and cardomom powder and keep in low heat. Meanwhile, deep fry the balls in boiling oil stirring them until they turn golden brown uniformly on all sides. Then add it to the sugar syrup. Leave it for about one hour to soak. Now jamoon is ready. Refrigerate.