In a pan mix together water, sugar and cardamom powder and bring it to boil.
Let it boil until the syrup reaches a half thread consistency. When you take a drop of the syrup between your thumb and index finger and pull them apart, it should form a thread half way and break. That is half thread consistency.
Add cubed paneer into the syrup and allow it to boil on medium flame.
The syrup will start thickening and foaming.
When it is really thick, remove the paneer cubes and place on a tray lined with parchment paper.
Make sure you lay the cubes separately.
Once cool, the sugar becomes a crusty layer on top of the cubes and the inside will be juicy and soft.
Store in airtight jar once cool.