Grease and prepare the paniyaram pan and keep it ready.

Mix together all the ingredients and make a soft dough.

Shape them into large balls that can fill the moulds.

The given ingredients makes 12 paniyarams.

Add some ghee in the pan and drop the balls into the paniyaram moulds.

Keep the flame low.

As paneer is also a kind of cheese, it will start by melting.

Be patient and wait for 2-3 minutes until the base browns and firms enough to flip.

Gently use a spoon to rtate the paniyarams until all the sides are golden and firm. It will take nearly 10 - 13 minutes for a batch.

If you hurry, the balls might break.

Once it is uniformly cooked, remove from the pan and cook the next batch.

For me any dish with isabgol tastes better once it cools down. So don't serve this paniyaram immediately.

Allow it to come to room temperature.