In a heavy bottomed non stick pan, add the avocado pulp and sugar, heat it. Cook till it starts reducing and becomes thick.

Powder the cardamom and chop the almonds. Keep aside

Add the crumbled paneer in this and keep stiring till it becomes thick and starts to leave the sides of the pan. Switch off flame and add the cardamom powder, mix well.

Grease the plate and transfer the mixture to the plate. Spread it evenly.

Refrigerate for 2-3 hours until firm. Cut in squares and serve