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  1. Grind the paneer, Thandai syrup, sugar and curd together till smooth. Can add a little cream or milk if having difficulty grinding. Keep it in the fridge to chill.
  2. Fold in the whipped cream into the cheesecake mixture till smooth.
  3. Take a glass or bowl and layer the jalebis at the bottom. Now spoon in the thandai cheesecake mix and smoothen it. Pour in the Kesar Elaichi syrup on the top. Garnish with Amond slivers and top it up with a Jalebi. Serve Chilled.

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