Steps:
Mash paneer coarsely and add milk powder to it. Add condensed milk and mix. Heat the mixture in a thick-bottomed pan. Cook on medium heat with constant stirring till the mixture becomes thick (8 to 10 minutes). Remove from fire and spread onto a greased plate. Sprinkle elaichi (cardamom) powder. Top with silver leaf. Cool and cut into squares.

Steps:
Bring milk to boil. Add condensed milk, seviyan and elaichi (cardamom). Cook for 2 to 3 minutes and top with raisins and nuts. Serve hot. 

Steps:
Pour condensed milk into a thick bottomed pan. Add butter, sugar, cocoa powder and nuts into the pan. Stir constantly on gentle heat till the mixture leaves the sides of the pan (approx. 15 minutes). Pour evenly into a buttered dish. Allow to cool and set. Cut into squares.

Steps: 
Whisk together, the flour and semolina adding enough water to make a thick batter. Add the cardamom seeds, a pinch of salt and sugar and stir well. Heat oil in a small pan. Deep fry one spoonful of batter at a time into mildly simmering oil. The batter spreads to make malpoas of 5 inch diameter. Soak in prepared syrup. Remove from syrup to serve.