Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Arrange the frozen Puff Pastry Shells on it and bake until they puff and become golden brown. It should take around 20 minutes - but follow the instructions on the package.
You can also brush them with cooking spray or milk before baking if you want a deep golden brown color.
Warm milk in a bowl and add saffron strands to it. Let it sit for 10 minutes.
Meanwhile, prepare the stuffing. For that, first, grate the paneer.
Transfer the paneer to a mixing bowl. There is no need to cook the paneer first.
Add the cardamom powder.
Add the powdered sugar.
Add thandai powder.
Then add the saffron milk to the bowl.
Mix it all together until everything is well combined.
Remove the pastry shells from the oven and allow it stand for 5 minutes.
You can either scoop out the center or press the center part down using the back of the spoon.
Generously scoop the paneer mixture into these puff pastry cups. Put it in the oven and bake for 10 minutes.
Garnish with chopped almonds, and pistachios. You can also garnish it with some dried edible rose petals, and/or varak (silver leaf) or sprinkle powdered sugar on it.
It tastes the best when served straight out of the oven.