Melt butter in a pan and roast the vermicelli until nice and golden. Now add the condensed milk and stir till nicely coated. Remove from fire. Take silicon cake moulds and press the vermicelli into them. Refrigerate for one hour.
Meanwhile, heat the milk and once it is boiling add the condensed milk. Add few strands of saffron. Let it simmer on low heat. Adjacently, make a sugar syrup and once sugar has melted add grated Paneer to the syrup. Let the Paneer cook in the syrup till it is thick and coats the spoon. Now add the Paneer to the thick, creamy milk and keep stirring till the pudding becomes nice and thick. Remove from fire.
Lastly, it is time to assemble the Pudding. Take out the silicon moulds from the fridge and gently unmould the baskets. Arrange on a platter and pour the thick pudding into the baskets. Garnish with pistachio and almond slivers. Tuck in a tiny cube of Paneer for added flavour. Sprinkle some saffron strands to give it a final finish. You can serve it warm or chilled.
Finally, the wait is over; rich, ambrosial, crunchy, crumbly, decadent Shahi Paneer Kunafa Pudding is ready to be devoured.