In a bowl mix together milk, sour cream, curd, sugar and yeast.
Let it stand for 5 minutes.
Mash paneer nicely.
Add it to the curd mixture and mix well.
Mix together flour and salt in another bowl.
Add cold cubed butter and rub it into the flour with your finger tips.
When the butter comes to pea size, add the liquid ingredients and slowly bring together the dough.
Do not knead it.
Cover and set it in fridge for 2 hours.
Roll it into a square and spread shredded cheese evenly on it.
Roll it into a tight log.
Cover with cling wrap and refrigerate for 30 minutes.
Preheat oven to 180°C.
Roll the refrigerated dough into a thick rectangle.
Cut out circles using a cookie cutter and arrange them on a baking tray.
Brush the circles with milk and with the help of a knife or bench scraper make criss cross marks on top.
Bake for 20-25 minutes or until golden.
Serve it hot.
