In thick heavy bottomed pan grate the paneer or mash coarsely.
Add the thandai powder and the condensed milk.
Mix well and cook on low flame stirring constantly.
The mixture will first become a little runny then it will soon thicken.
When the mixture starts leaving the sides of the pan and looks grainy it is ready.
Pour on the greased tray. Do not make the mistake I did and spread the mixture.
Shake the tray vigorously.
Let it cool completely before you cut in squares.
Serve decorated with saffron and rose petals.
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