Begin by crumbling the homemade paneer into a bowl until it resembles fine breadcrumbs, ensuring it remains moist but not sticky.

In the same bowl, combine crumbled paneer with sweetened condensed milk, Rooh Afza syrup, and milk powder, mixing thoroughly until cohesive.

Gradually add milk while stirring until the mixture becomes crumbly but not overly wet. Adjust milk until a smooth dough-like consistency forms.

Transfer the mixture to a clean bowl and let it rest for about 15 minutes to firm up.

In a separate bowl, mix together gulkand and slivered almonds to create the filling, ensuring a good distribution of nuts.

Grease hands lightly with ghee, take a portion of dough, flatten slightly, add the filling, and roll into a ball.

Place shaped ladoos on a plate, cover with a kitchen towel, and refrigerate for freshness.