Soak Govind Bhog rice in water for 1 to 2 hours.

Drain the water and spread the rice over a kitchen towel to dry.

Grind the dried rice to a fine powder.

Add the rice powder and crumbled paneer (chena) to a large mixing bowl.

Knead both together, adding milk gradually to form a soft, firm dough.

Cover the dough and let it rest.

Prepare the sugar syrup by boiling sugar and water until it becomes sticky.

Add cardamom powder and saffron to the sugar syrup and set aside.

Shape the rice mixture into vermicelli using a grater or sev maker.

Heat oil for deep frying.

Fry the rice vermicelli until golden brown.

Drain excess oil.

Add the fried rice vermicelli and raisins to the sugar syrup and soak for 10-15 minutes, allowing it to puff up.

Spread the soaked vermicelli on a plate to cool.

For the Nikhuti (jamoon balls), combine milk powder, maida, soda, ghee, and yogurt in a mixing bowl.

Knead into a firm, smooth dough, adding water as needed.

Let the dough rest for 5-10 minutes.

Shape the dough into small jamoon balls.

Deep fry the jamoon balls in the same oil until golden brown.

Prepare another sugar syrup (lighter consistency) by boiling sugar and water.

Soak the fried jamoon balls in the hot sugar syrup until they become soft and puff up.

Drain the jamoon balls from the syrup and add them to the rice vermicelli.

Transfer the mixture to a serving bowl and garnish with pistachios.

Serve with Mishti Doi.