Boil the milk in a pan over medium heat, stirring continuously.
Once it comes to a boil, lower heat, add the lime juice and let it sit covered for 10-15 minutes till the greenish whey separates.
Drain into a muslin cloth held over a colander. Save the whey water for other uses.
Squeeze out the whey as much as you can, and let it hang for 30 minutes.
Unwrap the paneer and knead it for 10-15 minutes until the fat begins to separate.
Divide the dough

Cover the dough while working.
In a medium sized pan, combine the sugar and water and let it come to a rolling boil.
Add the balls into the sugar syrup, cover and cook for 2 minutes over high heat. Reduce heat to medium.

Melt ghee/butter in a pan. Roast the vermicelli over low-medium heat turning over, once lightly browned and fragrant. Take care not to break the strands.
Once both sides are slightly toasted, add in a few spoons of the sugar syrup from the rasgullas. You may flavour it with cardamom powder at this stage. Sprinkle a few spoons of water.
Cover and let it cook until soft, sprinkling a little water as needed for it to cook, then remove from heat.
Take a small bunch of vermicelli strands and

Fashion it into a nest using a muffin tin or any other mould of your preference.