Knead paneer until it resembles a smooth dough.

Divide it into two and shape them into flat discs.

In a sauce pan mix together milk, cream, cardamom powder, stevia, erythritol and saffron.

Bring it to boil.

Add the paneer discs, keep flame low and cook for 5 - 10 minutes.

The paneer discs will puff up and you will see cream forming a layer on top. Once the milk mixture is nice and thick, remove from flame and allow it to cool completely.

Refrigerate it until chilled.

Transfer into serving bowl, garnish with chopped pistachios and serve immediately.