Knead the paneer with the help of your palm for 10-12 minutes and make a soft and smooth dough of it.
Now take one tablespoon of mixture and knead again and make a round ball of it. Repeat the above process and make the balls of all the mixture. In the end you will have around 17 - 20 balls.
Put 2 cups of sugar with 5 cup of water in a pressure cooker on gas for a boil. Once it begins to boil, add these balls to it and put the lid on. After the pressure cooker whistles once, simmer the flame, and keep it on sim for around 10-15 minutes.
Now open the cooker after its pressure is released, the balls would have doubled in size.
Take out all the balls one by one and giving them a little squeeze to release the extra sugar syrup and keep them in cold water for half an hour. This stops the balls from overcooking.
Cook the left over sugar syrup for 10 more minutes and cool it down. Once the syrup is cooled, add kewra water and gently put the balls again in it taking out balls from water.
Keep rasgullas in fridge and serve them chilled.