Bring the milk to a boil, add the vinegar and stir till milk splits to give paneer and clear whey. Filter out paneer and save the whey.
Preheat oven at 180 C.
Line 2 square tins of 12 cmX12 cm with foil or a loaf tin. Grease the foil with some oil.
Sieve the flour with the baking soda and baking powder.
In a large bowl, mash the paneer well with the oil, milkmaid. Add 1 tbsp vinegar, sugar-cardamom mix to this and half the whey water.
Add the flour in batches into the whisked wet ingredients. Use the reserved whey water and extra milk if required to get a batter consistency.
Fold in most of the tutti frutti, reserving some to decorate on the top of the cake.
Divide the batter into the two square tins or a single loaf tin, sprinkle remaining tutti frutti on the top.
Bake for 30 minutes (in case of two small tins) or 45-50 minutes for loaf at 180 C reducing the temperature after 20 minutes to 160 or so in case of square tins to prevent excessive browning of the tops.
Remove, cool in the tin itself for 15 minutes and remove out with the foil. Slice and serve warm.