Paneer whisked into reduced milk. Tastes like kulfi with a bit more body.
About 40 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.
Use firm tofu, pressed dry first, or halloumi if you cut the salt elsewhere. Both hold shape better than paneer, so add them a minute later.
You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.
Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.
That is exactly what this recipe is for. It uses a pressure cooker, a pan or the fridge instead of an oven, and the method here is written for that, not adapted from a baked version.
Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.