Blend the paneer, milk, rose water, sugar and cardamom powder. Beat the eggs and sugar separately and combine with the paneer mix.
Pass it through a strainer and pour into a greased pudding bowl. Place in a pan filled with water and cover with a tight lid. Steam for 25-30 minutes on a low flame.
Let it come to room temperature before refrigerating it for 3-4 hours. Pass a knife around the edges and demould it on a serving plate.
Drizzle some evaporated milk and garnish as desired. Serve as an after meal dessert or enjoy whenever desired.
