Dice the Panir with a sharp knife into about 3/4" cubes. Deep fry the diced Panir in Mustard oil in a Kadai on medium heat. Fry them till the edges become ittle brown. Take out the fried Cheese from the oil. Remove the Kadai from the stove. Take a thick Pan or Patila of about 3 litres capacity. Put a Litre of water and add the fried panir to it. Add Milk, broken Dry Ginger,Turmeric, Salt and half a pinch of Asafoetida. Boil this for half an hour Strain the Soup through a cloth and keep it in a bowl. Take out the Panir pieces into another bowl. Throw away the boiled Ginger, Aniseeds and other sediments left in the cloth. To the strained Soup, add the Curd, Aniseed and Ginger Powder. Mix well with a spoon. Pour this into the Patila. Resume heating it and keep on stirring so that the Curd does not crack and separate,till it comes to a boil. Add the boiled Cheese pieces, and let it boil for another 20 minutes. Put some oil in the Kadai and add Cloves, Cumin Seeds, and the remaining half pinch of Asafoetida. Stir till the Cumin Seeds and Cloves get a little fried and add this oil along with the Spices to the boiling Panir. Stir and let boil for five minutes more. Add Caraway Seeds, Green Cardamoms, Black Cardamom, Cinnamon, Black Pepper Powder and the Garam Masala.Mix gently and cover it with a lid, simmer on very low heat for another 10 minutes.