Mash the crumbled paneer with your palm until it becomes soft. When you roll, it should be dough-like.
Add suji and sugar into the paneer and mix all the ingredients well. Make a dough with it. Keep this into the fridge for about 10 minutes.
Now for stuffing - take a pan, add 2 tsp clarified butter, finely chopped almonds and raisins. Add rawa and roast it well for about 2 - 3 minutes. Now add crumbled khoya and coconut powder. Stir it well. Now add sugar according to your taste. Mix it well. Stuffing is ready.
Now take out the paneer dough from the refrigerator. Apply some oil / ghee on your palm. Take a small portion of the dough and make a small ball-sized shape with it. Stuff it with the khoya-dry fruit mixture from the previous step and shape the gujiya.
Repeat this process with remaining dough and put these non fried gujia into the refrigerator for 10 minutes.
Meanwhile take cornflour and mix water into this and make a runny batter. In another plate take vermicelli. Now take out the gujia from fridge and dip these gujia into the cornflour batter and immediately roll it into the vermicelli.
Deep fry them . Paneer nest gujia is ready. Serve hot . You can pour rabdi on it.