Just hold under running water, press out extra water and knead gently with fingers not palms. Always use freshly made paneer from cow's milk for best results.
Few strands saffron.
Cover with a perforated or partially covered lid. Boil for 12-15 minutes. On touch the rasmalai should spring back, to be done. Gently remove each rasmalai, drain water and transfer to milk. Allow to boil further 2-3 minutes.