Begin by crumbling the homemade paneer until it resembles fine breadcrumbs.

In a mixing bowl, combine the crumbled paneer with the sweetened condensed milk, Rooh Afza syrup, and milk powder.

Gradually add milk while mixing until you achieve a soft, non-sticky dough.

Transfer the mixture to a food processor and pulse until it forms a smooth, soft dough.

Allow the dough to rest for about 15 minutes at room temperature.

In a separate bowl, mix the gulkand with slivered almonds and pistachios until well combined.

Grease your hands with a little ghee and shape small portions of the dough into balls.

Flatten each ladoo slightly, place a spoonful of the gulkand filling in the center, fold, and shape back into a ball.

Keep the filled ladoos covered with a clean cloth or in an airtight container.