Crumble the paneer with your hand. Paneer should be soft not dry.
Then add yellow food color, mix well. Mash the paneer lightly with the back of your palm for a minute.
Next cover the mashed the paneer with a wet cloth for 5 minutes.
Take very small portion and make balls out of it.
Heat water in a vessel or saucepan.
Add sugar, green cardamom and saffron. Mix well and boil for 10 minutes on medium flame.
Then add 4-5 balls at a time in boiling syrup. Do not over crowd the pan.
Cover the pan and cook on high flame for 10 minutes. Flip them with a spoon after 5 minutes.
Let the syrup cool down and keep the rasgullas in cold syrup for 2 hours.
Then in a strainer put rasgullas carefully.
Place the strainer on a bowl and keep aside for 4 hours. The bowl will catch extra syrup.
Heat ghee in a non stick pan.
Add the milk and cook for 2 minutes.
Then add milk powder, mix well and cook on medium flame until it becomes thick.
After 15 minutes the mixture will start leaving the pan. Cook 5 more minutes and the Mawa will look like a soft dough.
Turn off the flame and take the mawa out in a plate.
Let it cool down little, then add powder sugar and 2 Tablespoons of milk.
Mix well and knead well. Make a soft dough of mawa.
Then tale lemon size portion from the dough, flatten it and place one rasgulla in the center.
Cover the rasgulla carefully withthe mawa. Make a round shaped ball.
Roll the ball on a flat surface to make it smooth.
Coat the ball with some grated mawa and let them rest for 10 minutes then serve.