1: Add grated paneer, cardamom powder, rose water, and condensed milk in a heavy bottom kadai and cook until the mixture leaves the sides of the pan, approximately 10 mins on medium-high flame.
2: Transfer to a greaseproof paper-lined container and spread to a ¾ inch thickness. Sprinkle over the chopped nuts and rose petals. Pat gently.
3: Set in the fridge for 2 hours and cut into the desired shape.
