place paneer on a plate
add semolina, caramelized sugar powder, cardamom powder and mix well
knead the mixture with the heel of your palm, then gather the mixture into a ball and start kneading again
do this for 4-5 minutes
make 6 equal sized balls from the dough and keep aside
for syrup heat sugar and water in a large pan
stir so that the sugar dissolves
now bring the mixture to a boil on high flame
add caramelized sugar powder
drop the rasgullas gently into the sugar solution
cover with a lid and let the rasgullas cook on high flame for 20-25 minutes
you will see they are doubled in size
turn off the flame
let it cool down completely
serve at room tempreture or chilled
