Ingredients:

Paneer - made from 2 litres cow's milk
Sugar - 1 1/4 kilo
Saffron - 1/2 tsp
Kesar yellow colour - little
For filling:

Cashew nuts - 1 tbsp
Blanched almonds - 1 tbsp
Pistha - 1 tbsp
Sugar - 1 tbsp
Black cardamom powder - 1/4 tsp

Method:

Soak saffron in warm milk, rub well to dissolve it.
Dry roast nuts separately, and powder it in a mixie along with sugar.
Add cardamom powder, little saffron milk and make like a thick paste.
Make very tiny balls.
Divide paneer equally into two.
Keep one portion as white.
To the other portion, add saffron, kesar color to make it deep yellow.
Make small balls from white paneer with a nut ball inside.
Cover each ball with yellow colored paneer and prepare balls bigger than the size of lemon.
Pour 3 cups of water to sugar and prepare sugar syrup like for rossogollas.
Add paneer balls and boil in medium flame.
Pour little thin syrup once in every 5 minutes.
Cook for 15 to 20 minutes and remove from fire.
Keep closed for atleast 6 to 8 hours.
Serve like rossogollas with the syrup