Method:

How to make Paneer  (Cheese):

As in the recipe of rasmalai 

Once the paneer is drained either use food processor (with a blade for dough, run for  2 minutes or till the paneer forms a soft ball) or knead with hand on a dry surface scooping it back together.  Knead until the paneer is smooth and soft. In case paneer has become over dry add a few drops of water while kneading.

Divide the dough into 12 equal parts roll each part into a smooth ball applying pressure between your palms.

Mix the sugar and water in a pressure cooker on medium high heat stir and bring it to boil.

Make sure the cooker is broad enough (25 x 8.5 cm) to accommodate the finished paneer balls, as they expand to about double in volume while cooking. In case the pressure cooker is not broad enough cook in 2 or 3 batches. Close the pressure cooker.

After the pressure cooker starts steaming, turn the heat to medium low and cook for about 6 minutes, turn off the heat and wait for 2 minutes, put the pressure cooker under the cold tap water to release the pressure.

After all the pressure is released open the pressure cooker lid carefully and let it cool down to room temperature, add a few drops of concentrated rose water.