Make fresh paneer from 2 cups milk. Allow the paneer to sit on a fine sieve for 2 to 3 hours so that all the whey water is removed. Take the paneer and knead it well with the palm of the hand for at least 8-10 minutes so that no granules remain. Add the kneaded paneer and 2 tsp of grated jaggery in a pan and heat slightly on the stove for 30 seconds. Remove from heat and knead the mixture once again. Form into small balls and then flatten it to shape that you like.