First mash the crumbled paneer with hands until it becomes like a dough when you roll it.
Now add 2 tsp sugar and 2 tsp rawa to the paneer and mix it well. Make a dough and keep this in the fridge for about 10 minutes.
To prepare the stuffing, take a pan add 2 tsp of clarified butter, add the chopped almonds and rawa. Roast them for 3- 4 minutes. Now add the crumbled khoya and coconut powder, stir it well. Now add the sugar according to your taste. Mix it well. Stuffing is ready.
Now take out the paneer dough from the fridge. Apply some oil or ghee on your palm. Take small potions of the dough. Make ball shapes with it then press it well with your fingers and make a disc.
Put stuffing in this disc and close it well from the other side and make the gujia shape. Repeat this process with remaining dough . Put these nonfried ghujia into the fridge for about 10 minutes.
Meanwhile take 2 tsp of cornflour add some water to make a runny batter. Take the vermicelli into the another plate.
Take out non-fried gujia from the fridge. Dip these gujia into the cornflour batter and immediately roll it into the vermicelli and deep fry them .
The paneer nest gujia is ready. Serve it hot.