Grind together paneer, egg, stevia, erythritol and cardamom powder.

Grease a ramekin, pour the mixture into it.

Top with a few strands of saffron, sliced pistachios and dried rose petals.

Steam the ramekin for 10 minutes until the paneer is slightly wobbly in the centre.

Switch off flame and let it sit inside the steamer until it comes to room temperature.

Cover the ramekin with cling film and refrigerate overnight.

Serve it chilled.