Take a bowl and grate paneer in it. You can either finely mash it.

Add custard powder and powdered sugar.

Mix the paneer, sugar and custard powder properly so that they combine well.

Take a Kadai in which ghee residue is already placed and sticked all around. Scrape the residue from all the sides and collect in the centre of Kadai.

Transfer the paneer mixture in Kadai and start cooking at low flame.

Saute well by continuously stirring for 5 minutes.

When it becomes a thick mass and starts separating the Kadai, turn off the flame.

Take a plate or small box (we used cake tin) and grease it with ghee.

Transfer paneer mixture into tin and spread properly.

Garnish with chopped nuts.

Place in refrigerator to get set for about an hour.