INSTRUCTIONS: 

Break up your paneer into chunks and toss all the pieces into your food processor.

Add in the splash of lemon/lime juice and begin to blend on high.

Slowly add in your water as needed to thin out the paneer. You are looking for a smooth and airy finish from the paneer.

Once paneer is at the consistency noted, scoop out the paneer and place it into a piping bag or ziploc bag (cut the tip of the corner you have your filling in to use as a piping bag).

Preheat your oven to 350.

Prepare your phyllo cups onto your baking tray.

Carefully pipe your whipped paneer filling into each cup.

Bake at 350 for about 6-8 minutes.

In a pan, heat up your canned cranberry sauce.

Once brought to a medium heat, add in your sugar, garam masala and nutmeg. Stir until mixed well together. Bring off the heat and let cool for 10 minutes before placing on paneer cups.

Assemble your whipped paneer cups but spooning a layer of cranberry sauce on top of the cooked whipped paneer. Add as little or as much as you want.

Garnish with honey drizzle and chives and serve!