Beat paneer until smooth.
Add semolina, sugar, spice and almond powder. Cook on a slow flame for five minutes.
Stir in the pistachio nuts. Bind with cream and place in a heatproof bowl.
For the Topping:
Spoon on the cream.
Sprinkle with saffron and dried fruit.
Press on the paan leaf and place the cinnamon stick on top with the hot coal.
Pour on hot ghee and seal for five minutes.
Remove the foil and serve.
Key Ingredients: Cottage Cheese, Semolina, Castor Sugar, Green Cardamom, Black Cardamom, Almonds, Pistachio, Raisins, Cream, Saffron, Dried Fruit, Cinnamom, Clarified butter