In a mixer jar, take yogurt and paneer and grind to a smooth paste.

Pour this into a cloth lined sieve and set aside for 4-5 hours. You can also refrigerate this overnight.

Preheat oven to 175°C.

In a deep tray pour water and place it in the oven while preheating.

Blitz almonds until coarse.

Mix ghee and divide them between two ramekins.

Press to form a firm base.

In another bowl, take the yogurt paneer cream cheese and add egg, sugars, cardamom powder and with a fork mix them well to make a creamy mix.

Divide this between both the ramekins and top it with a few strands of saffron.

Place the two ramekins in the water filled tray and bake them for 20 minutes.

Remove from oven and allow it to come to room temperature.

Cover with cling film and refrigerate over night.

Serve it chilled topped with pistachios.